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Cloud-Whipped Pumpkin Spice Trifle

Quick, cozy, and festive—this vegan pumpkin spice trifle is fall in every spoonful.

By Sunwarrior | Last edited 8/18/2025

As the crisp air rolls in and leaves start to turn, pumpkin spice takes front and center. Beyond this seasonal trend, it’s a comforting reminder that autumn is finally here—wrapping us in cozy sweaters, fireside chats, and cravings for something warm and sweet.  

Just like the highly anticipated season, pumpkin spice has become a celebration of all things fall. And what better way to savor the season than with a dessert that layers all those cozy flavors into one showstopping treat: the pumpkin spice trifle. It’s quick to assemble, easy to customize, and stunning enough to impress guests.  

Truly, you can never go wrong with this layered masterpiece of fudgy, soft cake chunks, crunchy pecans, dreamy coconut, and bold pumpkin spice cloud whip. It’s everything you love about fall in one cozy, decadent spoonful.

 

Ingredients  

Layer 1  

  • 1 box vegan pumpkin spice cake mix or homemade Flourless & Vegan Pumpkin Spice Cake Scraps  

Layer 2  

  • ½ cup pumpkin puree  

  • 1 teaspoon vanilla extract   

  • 1 teaspoon lemon juice 

  • 2 tablespoons powdered sugar  

  • 2 teaspoons pumpkin spice extract 

  • 8 oz vegan cream cheese (softened)  

  • ¼ cup maple syrup  

Layer 3 

  • 2 cans / 27 ounces of chilled coconut cream  

Layer 4 

  • Toasted and/or candied pecans  

  • 2 tablespoons coconut flakes  

 

Instructions  

Prepare the Base  

  1. Prepare the base layer by baking your vegan pumpkin spice cake according to package or recipe directions. Let it cool completely. 

  1. Break or cube the cake into small chunks or crumbs for layering. Set aside.  

Make the Pumpkin Cream Cheese Filling  

  1. Make sure your vegan cream cheese is at room temperature. This ensures it blends smoothly without lumps. If needed, let it sit out for 15-20 minutes.  

  1. In a mixing bowl, combine the pumpkin puree, softened vegan cream cheese, maple syrup, powdered sugar, vanilla extract, lemon juice, pumpkin spice flavor, and Warrior Blend pumpkin spice protein powder.  

  1. Use a hand mixer or a strong whisk to beat the mixture on medium speed for 3-5 minutes.  The filling should be creamy, thick, and spreadable. If it feels too soft or runny, place the bowl in the refrigerator for 15-30 minutes to firm it up slightly before layering.  

  1. Taste and adjust if desired. Add more maple syrup for sweetness, more pumpkin spice for a bolder taste, or a pinch of salt if you want to balance all ingredients out.  

Whip the Coconut Cream  

  1. Scoop out the solid cream from the top of the chilled coconut cream cans.  

  1. In a mixing bowl, whip the coconut cream using a hand mixer for 3-5 minutes until light and fluffy. Watch as it transforms into soft, pillowy peaks. Your goal is to achieve a light, cloud-like texture that holds its shape but still feels airy. 

Toast or Candy the Pecans & Coconut (Or Do Both!)  

  1. Heat a dry skillet over medium heat.  

  1. Add the pecans and coconut flakes, stirring frequently to prevent burning. Toast for 3-5 minutes until they’re golden brown and fragrant. Remove from heat and let cool.  

  1. For candying option, combine chopped pecans, 1 tablespoon maple syrup or brown sugar. You can also add a dash of cinnamon or pumpkin spice.  

  1. Cook over medium heat, stirring constantly for 2-3 minutes until the syrup bubbles and coats the pecans. Spread pecans on parchment paper to cool and harden.  

Note: For the best of both worlds, toast the nuts and coconut first to bring out their natural oils, then quickly candy them afterward for an extra layer of flavor and crunch.  

 

Preparations  

  1. Start with the cake base. Assemble the cake scraps into the bottom of your trifle dish or serving container. Press lightly to create an even base.  

  1. Spread a thick layer of the pumpkin spice cream cheese filling over the cake. Use the back of the spoon or an offset spatula to smooth it out evenly. 

  1. Gently dollop or pipe a fluffy layer of the whipped coconut cream over the pumpkin layer, spreading it lightly for full coverage.  

  1. Repeat the layers until you reach the top of the dish or until all the ingredients are used up. Aim for at least two full rounds of each layer for balanced flavor and presentation.  

  1. Finish with garnish. Sprinkle the top with the toasted and/or candied pecans and coconut flakes. These not only add visual appeal but also a satisfying crunch.  

  1. Refrigerate the assembled trifle for at least 2 hours (or overnight) to allow layers to set and the flavors to meld beautifully.  

 

 

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