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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.
There is nothing better than an easy dessert that looks stunning. Layered desserts are my go-to, and this layered vegan pumpkin dessert is great once the weather starts cooling down. Much like a vegan pumpkin pie, it has all the best fall flavors in one spoonful, with creamy pumpkin filling, crunchy cookie crumbs, and toasted pecans. If you are looking for a fall-inspired sweet treat that does not take up your entire afternoon to make, try this layered dessert.
The idea for this recipe came from my love of pumpkin pie and my inability to resist anything served in little jars. I saw a friend lay out tiny jars of pumpkin Greek yogurt parfait and just knew I had to create my own plant-based version. I wanted a dessert that still had all the familiar pumpkin spice flavors but in a no-bake format. My cravings for pumpkin pie usually come out of nowhere, and after I perfected this recipe, I could cure my cravings within minutes. I even make it in warmer months when I need some comfort food.
As a health coach, I cannot deny that this layered vegan pumpkin dessert is decadent, but I will say it is far more wholesome than a lot of other recipes out there. Pumpkin puree adds fiber, color, and a classic fall flavor while the vegan yogurt keeps the filling creamy and light. I also love that the layers give you a little bit of everything in one bite, from the soft pumpkin filling to the crunchy cookies and pecans, not to mention the maple pumpkin caramel.
Another reason I love this recipe is how easy the process is. Creating the layers is almost therapeutic. I start by whisking together the pumpkin caramel, then stir up the creamy pumpkin filling and layer everything together either in single-serving jars or one large baking dish. After that, it just needs a little time to chill so the layers settle and the whole dessert turns into one creamy scoopable fall treat.
Remember how I mentioned you get a little bit of everything in one bite? Well, one of my kids decided to eat each layer individually the first time I made it, while his brothers just dug in with their spoons. Once he reached the cookie crumble layer, he looked at me and told me that it did not taste like pumpkin pie at all to him. I told him that’s because he was meant to have a bit of every layer in one spoonful. This was followed up with, “Ooh, I see now. I’d better have another one so I can eat it properly this time and make sure it tastes like pumpkin pie.” His mischievous little smirk gave the game away. Ha! While this dessert may be filled with fall flavors, I encourage you to make it no matter what time of the year it is.
🥘 Ingredients
This layered vegan pumpkin dessert is made from simple ingredients, but each one brings something important to the final spoonful. This is what I use for my flavorful layers:
Crushed cookies: I use these to create the base layer and give the dessert a bit of crunch. I like using crisp cookies with warm spice notes, but any vegan cookie works.
Vegan whipped cream: This adds a light, fluffy layer on top and completes the dessert. I like making my own vegan whipped cream from scratch.
Chopped pecans: I include these for richness and that classic nutty flavor that goes so well with pumpkin. I like toasting them to really enhance their flavor.
Pumpkin caramel sauce: Maple syrup, almond butter, pumpkin puree, pumpkin spice, and sea salt combine to create a delicious sauce.
Pumpkin filling: I whip pumpkin puree, vegan vanilla yogurt, coconut sugar, pumpkin spice, and sea salt together to create a creamy filling that tastes just like pumpkin pie.
🔪 How To Make
I love making this layered vegan pumpkin dessert because it is quick to prep, easy to layer, and always looks striking. This is how I make it:
Make the caramel filling: I whisk together the maple syrup, almond butter, pumpkin puree, pumpkin spice, and salt until the mixture is smooth and glossy.
Whisk the pumpkin filling: Then, in another bowl, I stir together the pumpkin puree, vanilla yogurt, coconut sugar, pumpkin spice, and salt until the filling is creamy and well blended.
Layer the dessert: I start with a layer of crushed cookies, then add the pecans, drizzle over some of the pumpkin caramel, spoon on the pumpkin filling, drizzle more caramel, and finish with a vegan whipped cream topping topped with more pecans and pumpkin caramel.
Chill: Once everything is layered, I like to let it chill for a bit so the layers settle.
If I am using a baking dish, it will look like this:
If I am using jars, it will look like this:
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
I have changed the flavor of this layered vegan pumpkin dessert a few times, while keeping the same creamy layered format. These are some of the versions my family enjoys most:
Gingersnap base: I swap the cookies for 1 3/4 cups of crushed vegan ginger snap cookies when I want a spicier, more classic pumpkin dessert flavor. This is one of my favorite versions to make around Thanksgiving.
Apple pumpkin: When I want this dessert to taste like fall in a jar, I add 1 cup of finely diced, sauteed Honeycrisp apples, or apple curd between the cookie and pumpkin layers. I love making this when I have extra apples lying around my kitchen.
Chocolate crunch: I use chocolate cookies instead of plain spiced cookies and sprinkle in 2 tablespoons of mini vegan chocolate chips between the layers. Sometimes I even add a small amount of healthy vegan chocolate sauce with the caramel layers. It sounds a little unexpected, but chocolate and pumpkin are a great match. My boys definitely agree.
🍽 Serving Suggestions
These layered vegan pumpkin desserts taste fantastic as is, but if you are planning on making them in a larger baking dish, this is a great chance to serve them with a few other sweet items. Personally, I love adding a few caramelized bananas to my portion, but alongside a scoop of caramel nice cream works just as well. You could even make a healthy pumpkin smoothie to really get into the fall flavors.
When I make these desserts for a party, I like setting them out next to other attractive single-serving desserts in a jar, like vegan vanilla pudding or tofu chocolate mousse. And if I want to stick to the layered look, I make vegan berry trifle cups. I also like scattering a few homemade vegan Ferrero Rocher chocolates on the platter between all the jars.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the fully assembled dessert in the fridge for up to 3 days. But it is best within the first 24 hours if I want the cookie layer to stay a little crunchy.
Freezing: I do not recommend freezing this dessert as the yogurt filling and whipped topping change texture after thawing.
Reheating: This is definitely a cold dessert, so I serve it straight from the fridge. There is no reheating required.
❓Recipe FAQs
I use a spoon to gently spread each layer all the way to the edges of the jar before adding the next one. Wiping the inside rim with a paper towel if anything smears also helps the finished jars look cleaner. You could also add your soft mixtures into piping bags and fill the jars that way.
The biggest help is using a thick vegan yogurt and making sure the pumpkin puree is plain pumpkin and not pumpkin pie filling. If the filling still seems loose, I chill it for a bit before layering so it firms up slightly.
This can be done easily with a few simple swaps. For the pumpkin filling, use a nut-free yogurt, and skip the almond butter and pecans. Instead, use a few toasted pumpkin seeds, and make my stovetop version of vegan caramel sauce instead of the no-cook version in this recipe.
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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
You can make this in individual 8 ounce jars or in a square baking dish. Layer the dessert as follows:
- 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.
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