A VERSATILE VEGAN PUMPKIN PARFAIT  

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Servings: 4 (can be doubled)

 

If you’re looking for a truly versatile Fall recipe, this is it! Equally delicious for breakfast, lunch or a truly spectacular and impressive Holiday dessert try this pumpkin pie parfait made with pumpkin puree, whipped coconut cream, granola, and pomegranate arils for garnish. Note: There are several steps to complete this dish, but well worth the time.

INGREDIENTS

 

PUMPKIN PIE PUREE

6 pumpkin puree cubes, frozen, see note below.

½ sliced banana, frozen

¾ cup non-dairy milk

¼ cup walnuts

¾ tsp cinnamon

¼ tsp pumpkin pie spice

1-3 tablespoon maple syrup

2 tsp molasses

¼ tsp vanilla

COCONUT WHIP

1 can of chilled coconut cream (Coconut should be the first ingredient listed such as in Savoy Coconut Cream (70%)

2 tbsp maple syrup

¼ tsp vanilla

PARFAIT

1 recipe pumpkin pie puree

⅓ cup+ coconut whip

½ cup+ granola (GF/soy free, if necessary)

cinnamon sprinkle

¼ cup Pomegranate arils

INSTRUCTIONS

COCONUT WHIP

Chill your canned, coconut cream in the fridge until well chilled. Then, turn the can upside down and open the "bottom" of the can. There should be a thick, dense layer of coconut cream on the bottom, and the other half should be a should be a thick coconut milk.

Scoop the thick cream into a bowl, add a dash of vanilla extract and 2 tablespoon maple syrup.

Whip on high until light and fluffy.

PUMPKIN PIE PUREE

Combine all ingredients together in a high-speed blender. Blend on high until perfectly smooth. If you don’t have a high-speed blender, refer to the below notes. Taste and, if necessary, adjust the sweetness with maple syrup, molasses or another natural sweetener.

 

ASSEMBLING THE PARFAIT

In 4 small jars or glasses, place a thick layer of pumpkin pie puree (about ¼ of the puree in each jar.) Add a big dollop of coconut whip and a thin layer of pomegranate arils. Add about ¼ cup of granola. Top with another thick layer of pumpkin puree. Sprinkle with more granola, add a dollop of coconut whip and a dash of cinnamon and a few pomegranate arils.

NOTES

For frozen pumpkin: Spoon pumpkin purée into ice cubes trays and freeze. You only need about 6 frozen pumpkin cubes for this recipe. If you're not using a high-speed blender, your blender may struggle to blend frozen pumpkin. You can let the cubes thaw for 20 minutes or so at room temperature to soften up a little bit.