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Pumpkin Spice Trifle Pots

4.0

250ml vegan custard (we used Oatly)

100g pumpkin purée (canned or homemade)

¼ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

4 slices vegan sponge cake (vanilla or ginger)

2 tbsp maple syrup

2 tbsp golden rum

4 tbsp blueberry jam or compote

8 Biscoff biscuits

2 tsp crystallised ginger

2 tbsp chopped nuts, pecans or hazelnuts

200ml whippable vegan cream

½ tsp vanilla extract

Make the spiced custard: In a bowl, mix the vegan custard with pumpkin purée, cinnamon, ginger, and nutmeg until smooth and well combined. Set aside.
Prepare the sponge layer: Cut the vegan cake into small cubes. Split the cake between 4 short tumblers or ramekins.
Make the syrup: Combine the maple syrup and rum in a small jug. Drizzle over the cake cubes to soak slightly.
Crumble the Biscoff biscuits onto the cake, reserving a little for the top.
Layer the trifle: Spoon the blueberry jam over the cake and biscuit layer. Add a generous layer of the spiced pumpkin custard. Sprinkle with chopped nuts and crystallised ginger if using. Reserve some of the nuts and ginger to garnish.
In a large bowl, whip the vegan cream and vanilla, until soft peaks form. Spoon over the top of the trifle.
Garnish with the reserved crushed Biscoff, nuts, and ginger.

Course🍰Dessert

Diets🌱Vegan...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 27 weeks ago

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