Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

Ingredients:

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

Assembling Instructions:

  1. Mix the pumpkin, coconut yogurt, cinnamon, nutmeg, and agave together in a bowl and set aside.
  2. Thaw the coconut whipped cream as instructed.
  3. 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.
  4. Store in the fridge until ready to eat.
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