Gingered Pumpkin Trifles

There is no way to resist these creamy, crunchy, spicy delights! They have a spiced-up pumpkin pie flavor, without any of the guilt of traditional pie. This layered dessert is perfect for the fall, but try different layers for other seasons! Try adding other layers for more texture and different tastes. For variation, try layering bananas, other nuts (like pecans or walnuts), or even dark chocolate shavings. This recipe is best served chilled.

Serves 2

• 1 (28-ounce) can pumpkin purée
• 1 tablespoon raw organic honey
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon pumpkin pie spice
• 1 cup unsweetened coconut yogurt, divided use
• 1 tablespoon pure maple syrup
• 1 cup almonds, chopped
• 1 cup shredded coconut (lightly toasted for crunch)

1. In a medium bowl, mix pumpkin purée, honey, cinnamon, cardamom, nutmeg, pumpkin pie spice, and 2 tablespoons coconut yogurt together. (Hint: Try whipping with an immersion blender to make it fluffier.)

2. In a separate small mixing bowl, combine remaining yogurt and maple syrup until blended.

3. Start building your trifles! In small dessert glasses, place a spoonful of the pumpkin mixture on the bottom. On top of the pumpkin mixture, put a spoonful of the coconut yogurt mixture. Top with the chopped almonds and toasted coconut. Repeat this process until your glass is full and you have a layered dessert!