Pumpkin Trifle with Graham Cracker Crust
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Serves: 6-8
 
Ingredients
  • 1 cup pumpkin puree
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • ¾ cup medjool dates - pitted
  • 1 teaspoon vanilla
  • 1½ teaspoons pumpkin pie spice
  • 12 squares (6 full rectangles) graham crackers
  • 2 tablespoons butter - melted
For the Coconut Cream:
  • 1 14 oz can coconut cream
  • ¼ cup powder sugar (may adjust depending on prefered sweetness)
  • ½ teaspoon vanilla
Instructions
  1. Combine pumpkin puree, almond milk, coconut oil, dates, vanilla and pumpkin pie spice in a blender and blend until smooth
For the Graham Cracker Crust:
  1. Place graham crackers in a food processor and pulse until finely ground. With processor running, slowly add in the melted butter until combined (consistency will be like brown sugar).
To Assemble Trifles:
  1. Using a small serving glass, bowl or jar, scoop a small amount of the graham cracker mixture and press down using the back of a spoon. Top with pumpkin mixture, add another layer of the graham cracker and top with more pumpkin mixture.
For the Coconut Cream:
  1. Chill a can of coconut cream in the refrigerator overnight. At least 15 minutes before making, chill beaters and bowl in the freezer. (Not mandatory but helps keep the cream chilled while mixing). Remove the coconut cream from the fridge, making sure to keep can upright - do not shake can. Remove hardened cream from can leaving liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add powder sugar and vanilla and beat for about another minute.
  2. Top trifles with a spoonful of cream, remaining cream can be stored in fridge for up to 10 days in airtight container. Refrigerate trifles for at least 1 hour before serving. Sprinkle top with nutmeg or cinnamon
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/pumpkin-trifle-with-graham-cracker-crust/