Dairy Free Pumpkin Trifle

If you’re craving a comforting and indulgent dessert this fall, but want to avoid dairy, look no further than this Dairy-Free Pumpkin Trifle. With layers of spiced pumpkin, dairy-free whipped cream, and light sponge cake, this dessert is the perfect treat for any occasion, from Thanksgiving to cozy autumn gatherings. Let’s dive into how to make this irresistible dessert that will impress your guests while accommodating those with dairy sensitivities.

What Makes Dairy-Free Pumpkin Trifle Special?

This pumpkin trifle is a fantastic alternative to traditional pumpkin desserts that typically use dairy-based ingredients. By using dairy-free alternatives such as coconut milk, dairy-free whipped cream, and a dairy-free sponge cake, you can create a rich, flavorful trifle without sacrificing taste or texture. The spiced pumpkin layer adds a warm, comforting flavor, while the whipped cream and sponge cake layers provide the perfect balance of sweetness and lightness.

Ingredients for Dairy-Free Pumpkin Trifle

For the Pumpkin Layer:

• 1 ½ cups canned pumpkin puree
• ¾ cup coconut milk (full-fat for a richer texture)
• ⅓ cup maple syrup or sweetener of your choice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• 1 tsp vanilla extract

For the Dairy-Free Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Sponge Cake:

• 1 store-bought dairy-free sponge cake or homemade dairy-free vanilla cake (optional)
• ½ cup brewed coffee or dairy-free milk (to soak the cake)

For Garnishing:

• Crushed dairy-free cookies (like graham crackers or gluten-free biscuits)
• Ground cinnamon (for dusting)

How to Make Dairy-Free Pumpkin Trifle

this recipe

Step 1: Prepare the Pumpkin Layer

In a medium saucepan, combine the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, salt, and vanilla extract. Stir well to combine and cook over medium heat for about 5-7 minutes, until the mixture is warm and slightly thickened. Remove from heat and set aside to cool to room temperature.

Step 2: Make the Dairy-Free Whipped Cream

Open the can of chilled coconut milk and scoop out the solidified cream into a mixing bowl (reserve the liquid for smoothies or other recipes). Using a hand mixer, beat the coconut cream until it becomes light and fluffy. Add the powdered sugar and vanilla extract, continuing to beat for another minute until soft peaks form. Set aside.

Step 3: Prepare the Cake Layer

If you’re using a store-bought dairy-free sponge cake, slice it into small cubes. If you’re making your own dairy-free cake, allow it to cool before cutting it into cubes. Lightly soak the cake cubes with brewed coffee or dairy-free milk to add moisture and flavor.

Step 4: Assemble the Trifle

In a large trifle dish or individual serving glasses, start by layering the soaked sponge cake cubes at the bottom. Then, spoon a generous layer of the pumpkin mixture over the cake. Follow this with a layer of dairy-free whipped cream. Repeat these layers until your dish is full, finishing with a dollop of whipped cream on top.

Step 5: Garnish and Serve

Top the trifle with crushed dairy-free cookies for added texture and a sprinkle of cinnamon for a festive touch. Chill the trifle in the fridge for at least 2 hours before serving to allow the flavors to meld together and the dessert to firm up.

Why You’ll Love This Dairy-Free Pumpkin Trifle

1. Perfect for Fall: The rich pumpkin flavor combined with warm spices like cinnamon, nutmeg, and ginger makes this trifle an ideal dessert for autumn and holiday celebrations.
2. Easy to Make: This trifle requires simple ingredients and minimal preparation, making it an excellent choice for both novice bakers and seasoned chefs.
3. Versatile: You can make this dessert gluten-free by choosing a suitable cake, or adjust the sweetness to suit your preference. Plus, it’s just as delicious served in individual portions for a more personal touch.
4. Crowd-Pleaser: Whether you’re hosting a family dinner, a holiday party, or a casual get-together, this Dairy-Free Pumpkin Trifle will be a hit with all your guests, regardless of dietary restrictions.

Tips for Making the Best Dairy-Free Pumpkin Trifle

• Chill the Coconut Milk: For the best whipped cream texture, make sure to chill the coconut milk overnight. This ensures the cream will separate from the liquid and become easier to whip.
• Layering Is Key: The beauty of a trifle lies in its layers, so don’t be afraid to layer generously and evenly. This will give your trifle a beautiful presentation.
• Make Ahead: This dessert actually tastes better after it has had time to set, so feel free to make it the day before your event. Just cover and refrigerate it overnight.

Conclusion

This Dairy-Free Pumpkin Trifle is the perfect dessert for anyone looking to enjoy the flavors of fall while adhering to dairy-free dietary needs. With its creamy layers, spiced pumpkin filling, and crunchy cookie topping, it’s sure to become a family favorite. Easy to prepare, versatile, and delicious, this trifle is a must-try recipe for any dairy-free dessert lover. Enjoy!

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Serving and Storage Tips for Dairy-Free Pumpkin Trifle

Serving Tips:

1. Chill Before Serving: For the best flavor and texture, it’s important to chill the trifle for at least 2 hours before serving. This allows the layers to set and the flavors to meld together. You can even prepare it the night before and let it chill overnight for an extra boost of flavor.
2. Individual Portions: If you’re hosting a party or event, consider serving the trifle in individual glass cups or bowls. This not only looks elegant but also makes it easier for guests to serve themselves.
3. Garnish Just Before Serving: To keep the garnish fresh and crunchy, wait until just before serving to sprinkle the crushed dairy-free cookies and cinnamon on top. This helps prevent them from becoming soggy.
4. Pair with a Hot Beverage: This trifle pairs wonderfully with a cup of hot tea, coffee, or a spiced pumpkin latte for a cozy fall dessert experience.

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Storage Tips:

1. Store in the Refrigerator: Because the trifle contains whipped coconut cream and pumpkin puree, it should be stored in the refrigerator. Cover the trifle with plastic wrap or place it in an airtight container to maintain its freshness.
2. Keep for Up to 3 Days: This dairy-free pumpkin trifle will stay fresh in the fridge for up to 3 days. After this, the whipped cream may begin to lose its texture, and the cake could become too soggy.
3. Avoid Freezing: Freezing is not recommended for this dessert as the whipped coconut cream and the pumpkin layer may not hold up well once thawed. The texture and consistency could change significantly.
4. Separate Storage: If you plan to store the individual components (cake, whipped cream, and pumpkin layer) separately to keep them fresher for longer, you can do so. Assemble the trifle right before serving for the best presentation and texture.

By following these serving and storage tips, you can ensure that your Dairy-Free Pumpkin Trifle remains delicious and enjoyable for days to come!

1. Can I make this pumpkin trifle gluten-free?

Yes, you can easily make this Dairy-Free Pumpkin Trifle gluten-free by using a gluten-free sponge cake or another gluten-free cake option. There are many store-bought gluten-free cakes available, or you can bake your own using a gluten-free flour blend. Just ensure that all other ingredients are also gluten-free.

2. Can I substitute coconut milk for another dairy-free milk?

While coconut milk provides a rich, creamy texture, you can substitute it with other dairy-free milk options such as almond milk, oat milk, or soy milk. However, keep in mind that coconut milk is thicker and adds a distinct flavor, so the trifle may have a slightly different taste and texture with another type of milk.

3. How do I prevent the whipped coconut cream from becoming too runny?

To achieve the best consistency for the whipped coconut cream, make sure you chill the coconut milk can overnight in the refrigerator. When you open the can, only use the solidified cream (discard or save the liquid for other recipes). Whip the cream thoroughly to get a light and fluffy texture. If it becomes too runny, you can try chilling it again before whipping or adding a bit of powdered sugar to stabilize it.

4. Can I make this trifle ahead of time?

Yes, the Dairy-Free Pumpkin Trifle can be made a day ahead and stored in the refrigerator. In fact, letting it sit overnight helps the flavors meld together, making it even more delicious. Just be sure to cover the trifle with plastic wrap or store it in an airtight container to keep it fresh.

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