This spiced, sweet treat is great for all your Fall festivities. We’ve made it easy to eat by sourcing some
main ingredients from the Wholefoods Market pantry. Feel free to replace any ingredients with your
own preference.
Ingredients:
Spiced Pumpkin Bread. We suggest this one: 365 Whole Foods Market Spiced Pumpkin Bread & Muffin
Mix. (you’ll need to use vegan eggs and mylk for the bread recipe on the box. Both are available at
Wholefoods Market.)
A tub of plant-based whipped topping.
1 pint of NO BULL dairy-free Vanilla Bean ice cream
½ can of Pumpkin Pie Mix.
2 tbsp Agave syrup
2 tbsp of brown sugar
Instructions:
-Bake the pumpkin bread according to the instructions on the box, replacing dairy ingredients with your
favorite vegan alternatives. Leave to cool for 30 mins before completing the trifle.
-Mix the pie mix, agave and brown sugar.
-Fold a thawed pint of NO BULL Vanilla Bean ice cream into the pie mix. Keep cool.
-Cut the bread into cubes or fingers.
-Layer the bread, pie mix and whipped topping until you fill the dish. (We recommend building the trifle
in a cake tin with a removeable base, so it’s easier to remove once it has frozen, and easier to slice into
servings.)
-Top with cookie crumbs, vegan whipped cream or anything else you fancy.
-Freeze overnight before serving.
(Alternatively, make small ramakins for individual desserts.)