Fall Fruit Trifle with Pumpkin Gingerbread

Ingredients

• 4 Medjool dates, pitted
• 1 15-oz. can pumpkin
• ¾ cup unsweetened, unflavored plant-based milk
• ¼ cup blackstrap molasses
• 2 tablespoons flaxseed meal
• 2 cups white whole wheat flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons regular or sodium-free baking powder
• 1¼ teaspoons sea salt
• 3 pears or quince, cored and sliced
• 3 apples or persimmons, cored and sliced
• 3 oranges, peeled and sliced
• 6 fresh or dried figs, quartered
• ¼ cup apple cider
• ¼ cup pure maple syrup
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground cinnamon
• 2 star anise
• ½ cup pomegranate seeds
• ½ cup aquafaba (liquid from canned no-salt-added chickpeas)
• 2 tablespoons pure cane sugar
• 2 teaspoons pure vanilla extract
• ⅓ cup vanilla-flavored vegan yogurt
• ¼ cup chopped toasted pecans