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Amazing Layered Vegan Pumpkin Dessert

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Forget pie, this layered vegan pumpkin dessert will be your new favorite fall treat! It's no bake, simple to make and the perfect way to wow your guests.

You can make this as individual servings, perfect for kids and grab and go snacks, or in a larger pan. This easy vegan dessert is so versatile and uses simple ingredients!

Three glass jars layered with a pumpkin dessert with whipped topping, caramel and pecans.
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This post was originally published on November 18, 2018.

When it comes to pumpkin dessert recipes, my vegan gluten free pumpkin pie might just be my favorite. However, I am also jar obsessed so this vegan pumpkin dessert made in about 20 minutes is absolutely perfect!

Ingredients

Much like my popular Vegan 7-Layer Dessert Lasagna, this no bake vegan pumpkin dessert is put together in layers made from simple whole food ingredients.

Here is what you need:

Spices, yogurt, pumpkin, whipped cream, nuts and crumbled cookies in spoons, bowls and on a wooden surface.

How to Make a Layered Vegan Pumpkin Dessert

Making this is much easier than it looks. You can make it in individual jars, but the easiest is throwing it together in a square baking dish. Either way, it's the same:

Make the layers:

  1. Make the caramel filling.
  2. Whip together the pumpkin filling.
Whisk in a glass jar mixing a brown orange pumpkin caramel sauce.
A wooden spoon mixing a brown caramel like batter into whipped cream.
A wooden spoon mixing a creamy pumpkin mixture in a glass bowl.

Spread the layers out in this order:

  1. Crushed cookies
  2. Pecans
  3. Caramel
  4. Pumpkin filling
  5. Caramel
  6. Whip
  7. Pecans and caramel

If you use a baking dish it will look like this:

A white baking dish with crushed cookies and pecans and drizzled with a caramel.
A creamy pumpkin filling being spread over nuts and cookie pieces in a white baking dish.
A spoon spreading whipped cream over a creamy pumpkin filling drizzled with caramel.
Top view of white baking dish with whipped topping topped with pecans and caramel.

If you use jars it will look like this:

A glass jar layered with crushed cookies, pecans and caramel.
A glass jar layered with crushed cookies, nuts, caramel and a creamy pumpkin filling.
Spoon scooping a bite of creamy pumpkin dessert out of a glass jar.

Storage Tips

  • When prepping ahead of time, it is best to keep the layers separate until close to serving time as the cookies and nuts will get soggy.
  • Keep the sauce, filling, and whipped cream in individual containers in the refrigerator for up to 3-5 days.
  • The pecans and crushed cookies can be kept in airtight containers at room temperature.
  • Once assembled it's best to enjoy within 24 hours for the crunch factor, but it will be safe in the refrigerator for up to 3-5 days if made fresh.

Common Questions

What can be made with canned pumpkin?

One of the most popular desserts to make with pumpkin is of course pumpkin pie. We also love making cookies, muffins, donuts, and smoothies for sweet recipes. It's also great with savory dishes like pasta or pumpkin and black bean enchiladas!

Can you eat canned pumpkin without cooking it?

Yes, it is safe to eat canned pumpkin raw.

Is pumpkin puree vegan?

Yes, canned pumpkin puree should simply be pumpkin. However, it's always a good idea to check the label just in case.

More Vegan Pumpkin Dessert Recipes:

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A layered cookie, nut, pumpkin and whipped cream dessert in three glass jars.

Amazing Layered Vegan Pumpkin Dessert

Sophia DeSantis
Forget pie, this layered vegan pumpkin dessert will be your new favorite fall treat! It's no bake, simple to make and the perfect way to wow your guests.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 9
Calories 364 kcal

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
  • ⅓ of the caramel
  • Pumpkin filling
  • ⅓ of the caramel
  • Whipped topping
  • The last of the pecans
  • ⅓ of the caramel

Notes

  • You can also use the pumpkin caramel on my site, it’s one you cook and takes a little longer but it is more of a real caramel.
  • The pumpkin caramel makes about 1 cup.
  • This makes a square baking dish or 9 individual 8 ounce jars.
  • Nutrition facts are based on the cookies I used (Simple Mills crunchy cinnamon cookies), yogurt I used (Silk vanilla almond milk yogurt) and store bought whipped topping (So Delicious cocowhip). The info will change depending on what you use.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 364kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 232mgPotassium: 233mgFiber: 3gSugar: 31gVitamin A: 8475IUVitamin C: 2.5mgCalcium: 68mgIron: 1.3mg

Nutrition and metric information should be considered an estimate.

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  1. Erika

    This was delicious- thank you!!

    Reply

    • Sophia DeSantis

      So happy you liked it Erika!

      Reply

  2. Ginette

    QUESTION: about the pumpkin spice…do you buy it in the store under that name or is it a blend of spices you created?

    Reply

    • Sophia DeSantis

      Hi Ginette! It's a blend that I bought at the store but I'm sure you could create one yourself!

      Reply

  3. Sarah

    I love that this is no bake! Makes it so easy to put together.

    Reply

  4. Kelly

    You guys...this dessert. Oh. Muh. Gawd. I made it as listed for Thanksgiving using keto sweeteners for the maple syrup and granulated sugars, made the easy pumpkin caramel recipe listed here with sunbutter, and made my own whipped cream with coconut cream. I looked up a recipe for paleo cinnamon toast crunch squares as the crushed up cookie base and HIGHLY RECOMMEND a concept like that, which I made the day before to be ahead a step. I put this dessert together in an 8x8 pan for a family gathering and it also saves FOR DAYS which I didn't expect at all! I'm still eating off the few remains in my fridge days after Thanksgiving! WILL MAKE AGAIN AND AGAIN!!

    Reply

    • veggiesdontbite

      I am so happy you loved it Kelly! Thank you so much for the great review!

      Reply

  5. Kaitlyn

    What kind of cookies? It doesn’t say

    Reply

    • veggiesdontbite

      Hi Kaitlyn! I say in the notes that I used the Simple Mills cookies, but you can really use any kind of cookies you want!

      Reply

    • Chula C.

      I use Trader Joe’s Triple Ginger Snaps. They go perfectly with this, which is now our official fall dessert. Yummy!

      Reply

      • veggiesdontbite

        Sounds amazing Chula!!!

  6. April

    I could not find "pumpkin puree" at the store, but did purchase a can of "pumpkin pie mix" and a can of "pumpkin". Which one, if either, will be sufficient to use in your layered pumpkin dessert recipe?

    Reply

    • veggiesdontbite

      Hi April! Pumpkin purée is just pumpkin. I specified purée so people didn’t think it was an actual pumpkin. Haha.

      Reply