Holiday pumpkin trifle is exactly a traditional Italian version, but I think you’ll like it. Topping it with toasted coconut pulls it all together. Make it in the morning and serve it at dinner for a fancy ending.

YIELD: 18 TO 20 SERVINGS

PUMPKIN CAKE (makes 4 trifle layers)

Ingredients 

2 cups granulated sugar cup vegan butter substitute,

at room temperature cup canned pumpkin

1 cup soymilk

1 tablespoon white vinegar

2 teaspoons vanilla extract

2 teaspoons grated orange peel

1 teaspoon ground cinnamon

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

PUMPKIN CREAM (makes 3 trifle layers)

1½ cups silken tofu,

well drained

1 cup canned pumpkin

1 cup soy cream cheese cup granulated sugar

½ cup turbinado sugar

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

Method 

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch springform pans or four 8-inch round cake pans.

Combine the sugar and vegan butter substitute in a large bowl and beat with a wooden spoon until creamy. Add the pumpkin and stir until well combined. Stir in the soymilk, vinegar, vanilla extract, orange peel, and cinnamon.

Combine the flour, baking powder, and baking soda in a separate large bowl. Add to the pumpkin mixture and stir until smooth. Pour evenly into the prepared pans. Bake for about 40 minutes for the springform pans or 28 minutes for the round cake pans, or until the cakes rise and begin to brown slightly and a toothpick inserted in the middle comes out clean. Cool on racks. If using springform pans, slice each cooled cake horizontally with a long knife to make a total of 4 layers.

To make the cream, combine all the ingredients in a food processor or blender and process for about 1 minute, until smooth and creamy, stopping occasionally to scrape down the sides of the container as needed.

To make the custard, place the cornstarch in a medium saucepan. Whisk in ¼ cup of the soymilk and cook on medium heat, whisking constantly,

Notes and Tips 

Don’t be intimidated by the various layers; it really is simple to moke and assemble. All the layers can be made a day in advance and assembled two hours before serving. Store the cake covered at room temperature, the cream and custard covered with plastic wrap in the refrigerator, and the topping and relish in covered containers in the refrigerator.

PUMPKIN CUSTARD (makes 1 trifle layer)

2 tablespoons cornstarch

1 cup soymilk cup canned pumpkin cup brown sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon grated orange peel

CRAN-RAZZ RELISH (makes 3 trifle layers)

2/3cup fresh or unthawed

frozen cranberries

¼ cup sugar

2 teaspoons grated orange

peel cup raspberry preserves

WALNUT TOPPING (makes 1 trifle layer)

cup chopped walnuts

2 tablespoons brown sugar

2 tablespoons vegan butter

substitute

½ teaspoon ground cinnamon

Method 

for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps. Do not let the mixture come to a boil. Whisk in the remaining soymilk and all the remaining ingredients and continue to cook on medium heat, whisking almost constantly, until the mixture thickens but does not boil, about 10 minutes. Pour into a large bowl, cover tightly with plastic wrap, and let cool. Then refrigerate for 3 to 6 hours before assembling the trifle.

To make the relish, combine the cranberries, sugar, and orange peel in a blender or food processor and process just until chunky. Stir in the preserves.

To make the topping, combine all the ingredients in a small saucepan and cook on low heat, stirring constantly, for 1 to 2 minutes, until the sugar and vegan butter substitute are melted. Transfer to a small bowl and let cool.

To assemble the trifle, layer the cake and fillings in an 8-inch trifle bowl for a total of 12 layers, starting from the bottom of the trifle bowl to the top as follows: