Dairy Free Pumpkin Trifle (Gluten Free)

Our dairy free pumpkin trifle is a super quick recipe for a stunning fall or Thanksgiving dessert! This cheesecake trifle is also gluten free and peanut free, so it's safe for many special diets.

Dairy free, vegan; Free of: eggs, peanuts, tree nuts (depending on the ingredients you choose)

Course Desserts

Cuisine American

Keyword dairy free pumpkin trifle, pumpkin cheesecake trifle

Prep Time 15

Total Time 15

Servings servings

Calories 342kcal

Author Sarah Jane Parker

Ingredients

7 ounces dairy free cream cheese (we used Violife)
½ cup powdered sugar
¼ cup + 2 Tablespoons canned pumpkin
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
Dash salt
4 ounces (1/2 container) So Delicious Cocowhip
5 gluten free graham crackers, crushed (or allergy friendly gingerbread cookies)

Instructions

In a medium sized bowl, beat the cream cheese to soften it. Don't skip this step since it results in a creamier cheesecake filling.
Add the powdered sugar, pumpkin, vanilla, pumpkin pie spice, cinnamon, and salt to the cream cheese and beat together until smooth.
Between 2 small glasses or glass dishes, create small layers with the cookie crumbs first, then the pumpkin cheesecake mixture, then the whipped cream, and repeat these layers until the glass is filled.
The last layer should be the whipped cream and a sprinkle of cookie crumbs.
Serve these immediately, or make them ahead and store them in the fridge, covered, for a few hours before serving.
We shared the 2 glasses of trifle between 4 people since it's quite rich, but you can also divide this into 4 small glasses instead of 2 for individual desserts.
If you want to make mini desserts for a party, layer this in shooter glasses and use a piping bag to easily dispense the pumpkin cheesecake mixture.

Video

Nutrition