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

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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

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PARFAIT

1 recipe pumpkin pie puree

⅓ cup+ coconut whip

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

cinnamon sprinkle

¼ cup Pomegranate arils

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INSTRUCTIONS

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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.

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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.

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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.