Amazing Layered Vegan Pumpkin Dessert
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Forget pie, this layered vegan pumpkin dessert will be your new favorite fall treat! It’s no bake, simple to make and the perfect way to wow your guests.
You can make this as individual servings, perfect for kids and grab and go snacks, or in a larger pan. This easy vegan dessert is so versatile and uses simple ingredients!
When it comes to pumpkin dessert recipes, my vegan gluten free pumpkin pie might just be my favorite. However, I am also jar obsessed so this vegan pumpkin dessert made in about 20 minutes is absolutely perfect!
Ingredients
Much like my popular Vegan 7-Layer Dessert Lasagna, this no bake vegan pumpkin dessert is put together in layers made from simple whole food ingredients.
Here is what you need:
- Crushed cookies
- Maple syrup
- Almond butter
- Pumpkin puree
- Vegan vanilla yogurt
- Coconut sugar
- Pumpkin spice
- Sea salt
- Vegan whipped cream
- Chopped pecans
How to Make a Layered Vegan Pumpkin Dessert
Making this is much easier than it looks. You can make it in individual jars, but the easiest is throwing it together in a square baking dish. Either way, it’s the same:
Make the layers:
- Make the caramel filling.
- Whip together the pumpkin filling.
Spread the layers out in this order:
- Crushed cookies
- Pecans
- Caramel
- Pumpkin filling
- Caramel
- Whip
- Pecans and caramel
If you use a baking dish it will look like this:
If you use jars it will look like this:
Storage Tips
- When prepping ahead of time, it is best to keep the layers separate until close to serving time as the cookies and nuts will get soggy.
- Keep the sauce, filling, and whipped cream in individual containers in the refrigerator for up to 3-5 days.
- The pecans and crushed cookies can be kept in airtight containers at room temperature.
- Once assembled it’s best to enjoy within 24 hours for the crunch factor, but it will be safe in the refrigerator for up to 3-5 days if made fresh.
Common Questions
What can be made with canned pumpkin?
One of the most popular desserts to make with pumpkin is of course pumpkin pie. We also love making cookies, muffins, donuts, and smoothies for sweet recipes.
Can you eat canned pumpkin without cooking it?
Yes, it is safe to eat canned pumpkin raw.
Is pumpkin puree vegan?
Yes, canned pumpkin puree should simply be pumpkin. However, it’s always a good idea to check the label just in case.
More Vegan Pumpkin Dessert Recipes:
Amazing Layered Vegan Pumpkin Dessert
When I want all the comforts and flavors of pumpkin pie, but do not have the time or energy to turn on the oven, I make this amazing layered vegan pumpkin dessert. I take pumpkin puree, vegan vanilla yogurt, crushed cookies, and stack them into creamy, crunchy layers with maple pumpkin caramel running through the middle. It takes just 15 minutes to put together and is one of my favorite fall desserts for parties, holidays, or sneaky midnight snacks.
Servings: 9
Calories: 364kcal
Ingredients
- 1 ¾ cup crushed cookies , use gluten free if needed
- 3 cups vegan whipped cream , or a store bought 9 ounce container
- Easy Pumpkin Caramel (see recipe below)
- Creamy Pumpkin Filling (see recipe below)
- ½ cup chopped pecans , you can use raw or toasted but I like the toasted
Easy Pumpkin Caramel:
- ½ cup maple syrup
- ¼ cup almond butter
- ¼ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the filling)
- 1 teaspoon pumpkin spice
- dash sea salt
Creamy Pumpkin Filling:
- 1 ¾ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the caramel)
- 1 ¾ cup vegan vanilla yogurt
- ½ cup coconut sugar
- 1 tablespoon pumpkin spice
- ½ teaspoon sea salt
Instructions
- Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
- Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.
You can make this in individual 8 ounce jars or in a square baking dish. Layer the dessert as follows:
- Crushed cookies.
- 5 tablespoons pecans
- 1/3 of the caramel
- Pumpkin filling
- 1/3 of the caramel
- Whipped topping
- The last of the pecans
- 1/3 of the caramel
Notes
- My #1 Secret Tip for this amazing vegan layered pumpkin dessert recipe is to keep the layers separate until close to serving time, when I want the best texture. The filling and caramel can be made ahead without any issues, but the cookies and pecans stay much crunchier if they are layered closer to when I plan to serve them.
- Toast the pecans: If I have a few extra minutes, I toast the pecans before layering them in it. It brings out their buttery flavor and makes the dessert taste even richer.
- Stir almond butter: Almond butter separates as it sits, so I make sure it is stirred very well before using it in the caramel mixture. Improperly stirred almond butter can make the sauce either too dry or too oily.
- Use thick yogurt: A thicker vegan yogurt makes the pumpkin filling creamier and helps the layers stay distinct instead of running together.
- Layer gently: When I spoon the pumpkin filling and whipped topping over the caramel, I do it so the layers stay pretty and do not mix too much.
Nutrition
Calories: 364kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Sodium: 232mg | Potassium: 233mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8475IU | Vitamin C: 2.5mg | Calcium: 68mg | Iron: 1.3mg
