Dairy Free Pumpkin Trifle (Gluten Free) Recipe

ByCharlotte Montgomery
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Introduction

This Dairy Free Pumpkin Trifle is a creamy, spiced dessert perfect for fall gatherings or anytime you crave a cozy treat. It combines dairy-free cream cheese, pumpkin, and gluten-free cookie crumbs to create layers of rich flavor and texture. Simple to assemble, it’s an elegant dessert that’s both allergy-friendly and indulgent.

Two clear glasses hold a layered dessert placed on a wooden board, set against a white marbled surface. Each glass has four layers starting from the bottom with a pale orange layer of pumpkin or sweet filling, followed by a thick white whipped cream layer, then a crumbly brown cookie or graham cracker layer, and topped with another dollop of whipped cream sprinkled with crushed crumbs. The textures contrast with the smooth cream, soft orange filling, and crunchy crumbs creating a rich look. A blurred beige cloth is seen in the background. photo taken with an iphone --ar 4:5 --v 7

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 of salt
  • 4 ounces (½ container) So Delicious Cocowhip
  • 5 gluten free graham crackers, crushed (or allergy friendly gingerbread cookies)

Instructions

  1. Step 1: In a medium sized bowl, beat the dairy free cream cheese until softened and smooth. This step is important for a creamy cheesecake filling.
  2. Step 2: Add powdered sugar, canned pumpkin, vanilla, pumpkin pie spice, ground cinnamon, and a dash of salt to the cream cheese. Beat together until the mixture is smooth and well combined.
  3. Step 3: Prepare two small glasses or dishes for layering. Begin with a layer of crushed cookie crumbs at the bottom.
  4. Step 4: Add a layer of the pumpkin cheesecake mixture on top of the cookie crumbs.
  5. Step 5: Follow with a layer of the dairy free whipped cream (Cocowhip).
  6. Step 6: Repeat these layers—cookie crumbs, pumpkin cheesecake mixture, then whipped cream—until the glasses are filled. The final layer should be whipped cream topped with a sprinkle of cookie crumbs.
  7. Step 7: Serve the trifles immediately, or cover and refrigerate them for a few hours before serving to let the flavors meld.
  8. Step 8: Optionally, divide the dessert into four smaller glasses for individual servings or use shooter glasses and a piping bag to make mini desserts for parties.

Tips & Variations

  • Soften the cream cheese well before mixing to avoid lumps and achieve a smoother texture.
  • For extra depth, add a sprinkle of nutmeg or cloves along with the pumpkin pie spice.
  • Use allergy-friendly gingerbread cookies instead of graham crackers for a spicier twist.
  • To make mini trifles, layer the ingredients in small shooter glasses using a piping bag for neater presentation.

Storage

Store the assembled trifle covered in the refrigerator for up to 2 days. Refrain from freezing, as the dairy free whipped cream may separate when thawed. To serve, let the trifle sit at room temperature for 10 minutes for the best texture.

How to Serve

The dessert in a clear glass has four visible layers, placed on a white marbled surface with a wooden board beneath. The bottom layer is smooth and bright orange, followed by a fluffy white layer. Then comes a layer of golden brown crumbly cookie bits unevenly scattered. On top, there is another thick white creamy layer with more cookie crumbs sprinkled, and a black spoon dipping into it from the top right. The scene is softly lit, highlighting the creamy and crumbly textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of dairy free?

Yes, you can substitute regular cream cheese if you don’t need the recipe to be dairy free. Just soften it well before mixing as described.

Can I prepare the trifle a day ahead?

Absolutely! Prepare the layers and cover the glasses with plastic wrap. Refrigerate for a few hours or overnight to allow the flavors to meld. Add the final cookie crumb topping just before serving to keep the texture crisp.

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Dairy Free Pumpkin Trifle (Gluten Free) Recipe

★★★★★

4.6 from 68 reviews
  • Author: Charlotte
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Dairy Free Pumpkin Trifle is a luscious gluten-free dessert that layers creamy dairy-free pumpkin cheesecake filling with crunchy gluten-free graham crackers and light coconut whipped cream. Combining warm pumpkin pie spices with a smooth, creamy texture, this no-bake trifle is perfect for fall celebrations or anytime you crave a dairy-free sweet treat.

Ingredients

Scale

Pumpkin Cheesecake Filling

  • 7 ounces dairy free cream cheese (we used Violife)
  • ½ cup powdered sugar
  • ¼ cup + 2 Tablespoons canned pumpkin
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Dash of salt

Topping & Layers

  • 4 ounces (1/2 container) So Delicious Cocowhip (coconut whipped cream)
  • 5 gluten free graham crackers, crushed (or allergy friendly gingerbread cookies)

Instructions

  1. Soften the Cream Cheese: In a medium-sized bowl, beat the dairy free cream cheese until soft and creamy. This step is essential to achieve a smooth and creamy cheesecake filling.
  2. Mix Pumpkin Cheesecake Filling: Add the powdered sugar, canned pumpkin, vanilla extract, pumpkin pie spice, ground cinnamon, and a dash of salt to the softened cream cheese. Beat all ingredients together until the mixture is smooth and well combined.
  3. Layer the Trifle: Using two small glasses or glass dishes, begin layering the dessert by first adding a layer of crushed gluten-free graham crackers. Next, add a layer of the pumpkin cheesecake mixture, followed by a layer of coconut whipped cream. Repeat these layers until the glasses are nearly full.
  4. Finish the Top Layer: The final layer should be the coconut whipped cream, topped with a sprinkle of crushed gluten-free graham crackers for texture and presentation.
  5. Serve or Chill: Serve the trifles immediately for the freshest texture, or make them ahead of time by covering and refrigerating for a few hours. This allows the flavors to meld beautifully.
  6. Serving Suggestions: The recipe yields two glasses of trifle that can be shared between four people since it is rich. Alternatively, divide the mixture into four smaller glasses for individual portions. For parties, consider layering in shooter glasses and using a piping bag to dispense the pumpkin cheesecake mixture cleanly.

Notes

  • Beating the cream cheese before adding other ingredients is key to a smooth, creamy texture.
  • You can substitute gluten-free graham crackers with allergy-friendly gingerbread cookies for a different flavor twist.
  • The trifle can be assembled ahead of time and refrigerated to allow the flavors to develop.
  • For mini party desserts, use shooter glasses and a piping bag for neat layering.
  • Sharing the two glasses among four people helps control portion size since the dessert is rich.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Dairy Free Pumpkin Trifle, Gluten Free Dessert, Pumpkin Dessert, No Bake Pumpkin Recipe, Dairy Free Cheesecake, Fall Dessert, Coconut Whipped Cream Dessert

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