Pumpkin Gingerbread Trifle
two cups pureed, cooked pumpkin
24 oz unsweetened plain or vanilla flavored coconut yogurt
2 tsp cinnamon
1 tsp nutmeg
2 tbsp agave
container So Delicious dairy free coconut whipped cream
cut up pieces of gingerbread cupcakes Gingerbread Cupcakes
- Mix the pumpkin, coconut yogurt, cinnamon, nutmeg, and agave together in a bowl and set aside.
- Thaw the coconut whipped cream as instructed.
- In a deep round dish, layer according to the following: a thin layer of the pumpkin mixture, a layer of cut up gingerbread, a layer of the pumpkin mixture, a layer of half of the whipped cream, a layer of gingerbread, a layer of the pumpkin mixture, a last layer of gingerbread, last layer of the pumpkin mixture, and a layer of the second half of the whipped cream.
- Store in the fridge until ready to eat.