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Gluten-Free Pumpkin Trifle

You're only 35 minutes away from a rich 5-layer trifle packed with Pumpkin Spice Coconut Butter Cups, crunchy pecans, rich pumpkin mousse, and more! 🎃
Prep Time15 mins
Refrigeration Time20 mins
Total Time35 mins
Course: Dessert
Keyword: gluten free, no bake, peanut-free
Servings: 4 half dessert trifle dishes


  • 2 Dessert Trifle Dishes


Whipped Coconut Cream Ingredients

  • 1 can coconut cream solids (we use Let’s Do Organic Coconut Cream, refrigerate for at least 6 hours or overnight)
  • 1 tablespoon confectioners monk fruit

Mousse and Filling Ingredients

  • 1 package cream cheese room temperature
  • 2 tablespoons confectioners monk fruit
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup pumpkin puree
  • ¼ cup chopped pecans
  • 2 Evolved Pumpkin Spice Coconut Butter Cups chopped
  • teaspoon ground nutmeg


  • Scrape the coconut cream solids from the can into a medium-size mixing bowl. Whip the cream and confectioners monk fruit with an electric hand mixer until creamy and stiff peaks form. Set aside.
  • Using an electric hand mixer, beat the softened cream cheese and monk fruit. Add the vanilla and spice. Scrape the sides of the bowl with a rubber spatula, making sure everything is mixed well.
  • Next, fold in the pumpkin puree with the rubber spatula. Mix well.
  • Spoon or pipe half the pumpkin cream cheese mixture in each of the 2 dessert trifle dishes.
  • Then spoon or pipe half the coconut whipped cream on top of the pumpkin cream cheese mixture for each dish.
  • Add half of the chopped Evolved Pumpkin Spice Coconut Butter Cups and pecans on top of the whipped cream for each dish and layer again with the remaining pumpkin cream cheese, then whipped cream.
  • Add a pinch of nutmeg to the top of each dessert trifle.
  • Refrigerate for 20 minutes. Enjoy!


2 Pumpkin Spice Coconut Butter Cups