Pumpkin Pie Parfait
Pumpkin pie parfaits are a healthy, dairy-free, sweet treat for fall. Spiced pumpkin pie pudding, coconut whip and finely processed grahams all nestled in a tall parfait glass in pretty layers, flavors of cinnamon and vanilla.
- 1 cup pumpkin puree unsweetened
- 1 cup cashews raw, soaked overnight and drained
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup maple syrup
- sea salt to taste optional – a few pinches should do it
- soy milk as needed to blend
- 1 cup graham crackers or gingersnap cookies finely processed
- vegan whipped cream DIY (link in notes) or store bought
Start off by soaking your cashews overnight in water. You will want to soak a little under 1 cup cashews since cashews tend to swell as they soak.
Process the graham crackers or cookies into a fine powder. I used a vegan and gluten free graham cracker.
Make your pudding: Add the pumpkin, cashews, vanilla extract, pumpkin pie spice, maple syrup (or another sweetener like Medjool dates or coconut sugar) and optional salt.
Blend your pudding mixture for a few seconds in a high speed blender, then start adding in some non-dairy milk as needed to blend. I added about 3/4 cup almond milk. You want a creamy consistency that is as thick as possible, with still blending smoothly.
Pour the pudding into a side bowl.
Start assembling the parfaits by layering the crumble with the pudding and coconut whip. Top with whip and a sprinkle of pumpkin pie spice or cinnamon.
Parfaits are best when chilled, though you could also eat them right away. I like to chill my parfaits for at least four hours or overnight before serving. Perfect make ahead dessert!
Calories: 320kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 344mg | Fiber: 2g | Sugar: 27g | Vitamin A: 7626IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg