This is a dessert I’ll be making for Thanksgiving this year!
A dairy-free delight! This pumpkin pie trifle is all vegan and totally yum. This fall holiday dessert is layered with creamy pumpkin, coconut whipped topping, and gingersnaps.
Serves 6–8
Ingredients
- 2 (15-ounce) cans of pumpkin
- ⅓ cup coconut cream
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 cups dairy free whipped topping
- 3 cups vegan gingersnaps, broken
Instructions:
- In a medium bowl, whisk together pumpkin-layer ingredients until smooth.
- Pipe, and fill layers into a glass jar or serving vessel, alternating pumpkin, whipped topping, and crushed gingersnaps.
- Refrigerate until ready to serve.
