Pumpkin Ginger Trifle

In the past I have made this recipe using grain bread and cookies and the pudding made from a Jello packet using cow’s milk.  I am happy to say that I was able to get through Thanksgiving without feeling guilty about my food choices, and I was able to have this yummy dessert.

This is three recipes in one. The Ginger Snaps and Pumpkin Pudding are from Danielle Walker from Against All Grain (she has some great recipes). The pumpkin bread is made from my Grain Free Pumpkin Muffins. It takes a little time prepping it all, but when you are done you’ll be happy with the end result.

1. Dairy Free Egg Free Pumpkin Pudding(you’ll need to double it for this recipe)

Recipe By Danielle Walker

2. Gluten Free Ginger Snaps(you’ll need to double it for this recipe)

Recipe by Danielle Walker

3. Grain Free Pumpkin Muffins (Makes 12 muffins)

1 Cup Almond Flour

1/2 Cup Coconut Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

1 Tablespoon Cinnamon

4 Eggs

3/4 Cup Pumpkin Puree

1 Cup Coconut Milk Sweetened with Stevia 

1/4 Cup Coconut Oil (melted)

1 Teaspoon Vanilla

1/4 Cup Honey

1/4 Cup Pecans (Chopped)

1. Preheat oven to 350 and grease muffin pan. I personally use and love silicon muffin pans.
2. In a medium sized bowl mix the almond flour, coconut flour, baking soda, sea salt, and cinnamon together.
3. With an electric mixer add in the eggs, pumpkin, coconut oil, coconut milk, coconut oil, vanilla, and honey.
4. Mix in chopped pecans.
5. Fill muffin pan and place in the oven for 35-40 minutes.

After you have made each of the above recipes and they have cooled or set for the appropriate amount of time, you are ready to put the trifle together. 

1. Cut up the pumpkin muffins and layer the bottom of a glass dish with half of them.
2. Cover the pumpkin muffins with half of the pudding.
3. Top the pudding with a layer of ginger snaps.
4. Repeat the above layering once more. Cover the top layer of ginger snaps with any left over pudding.
5. Let it sit in the fridge over night or at the very least a few hours (this softens the ginger snaps to make it even more enjoyable).