The pumpkin escapades continue! And I have so many recipes yet to share featuring this wonderful food. Two kinds of pumpkin cheesecake, fudge, ice cream, pie, and shakes... stay tuned!
Here's a delicious semi-raw, vegan dessert for this time of year. I think they're great for entertaining because they're so pretty (I think any parfait is great for guests) and make a great dessert or special breakfast treat.
I guess you could call it a deconstructed pumpkin pie. I layered an easy pumpkin pie filling/pudding with chopped pecans as the "crust" and coconut cashew whipped cream. Now how can you go wrong with that?!
Pumpkin Pie Parfaits
I used coconut sugar in this recipe. It's a great low glycemic sweetener and I love the flavor. I think it smells like graham crackers!
1 cup pumpkin puree
1/4 - 1/3 cup full fat coconut milk
1/4 cup coconut sugar
3/4 teaspoon cinnamon, or to taste
1/2 teaspoon vanilla
1 tablespoon melted coconut oil
Blend all but the oil in a blender until smooth and warm. Add the oil and blend again.
Chill in the fridge for a few hours.
Remember the whipped cream I used on my no bake pumpkin pie cream squares? I've used it for this parfait too. It's definitely one of my favorite whipped cream recipes because its ridiculously easy.
1 cup full fat coconut milk
3/4 cup cashews
3 tablespoons maple syrup
1 1/2 teaspoons lemon juice
1 teaspoon vanilla
1/3 cup melted coconut oil
Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).
Add the oil and blend to incorporate.
Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).
Spread or pipe over the chilled pumpkin filling.
I hope you'll try these yummy pumpkin parfaits! Have a great weekend!