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