This post may contain affiliate links. Please see the policies page for more information.
Looking for some new cooking tools? Shop my kitchen items!
If you’re like me and you find pumpkin pie a bit boring, then you may want to try out these vegan pumpkin pie parfaits.
I know a lot of people love pumpkin pie, but it only makes its debut once a year so I feel as though there’s something to be said for that. How many times have you seen someone making or eating a pumpkin pie in March? Never? That’s what I thought.
Probably my biggest issue with pumpkin pie is the texture. It just reminds me too much of pureed baby food in a pie crust. I think of those little jars of sweet potato and squash blended together.
These vegan pumpkin pie parfaits, however, have a good balance in texture. The thick, creamy pumpkin pie pudding goes nicely with the pecan date crust and the granola.
Switch up your holiday desserts this year and bring these instead!
Quick Tips for Making Perfect Vegan Pumpkin Pie Parfaits
Use Quality Coconut Milk
For this recipe you want to make sure you’re using a quality coconut milk. When choosing coconut milk, you’ll want to go with a full-fat coconut milk. I prefer to use coconut milk that doesn’t contain added thickeners or sweeteners. When manufacturers make coconut milk, the amount of water they add greatly affects the overall taste, thickness, creaminess, and fat content of the coconut milk. Added thickeners are often used to disguise watery coconut milk as a more full-fat coconut milk. Using coconut milk with added sweeteners or thickeners will ultimately affect the final outcome of the recipe.
Use Plastic Wrap to Cover
Before refrigerating the pumpkin pudding, cover the bowl with plastic wrap and make sure it’s touching the surface of the pudding. The plastic wrap is used to make sure no air, not even air within the bowl, is touching the pudding. If you skip this step, then you’ll end up with a skin on top of your pumpkin pudding.
Products for this recipe (Sold through Amazon)Print
Vegan Pumpkin Pie Parfaits
- Total Time: 4 – 6 hours or overnight to cool
- Yield: 3 – 4 servings 1x
These pumpkin pie parfaits are vegan, oil-free, refined sugar-free, and gluten-free.
Pumpkin Pie Pudding:
- 1 15 oz. Can Pumpkin Puree
- 1 14 oz. Can Full-Fat Coconut Milk
- 1/2 Cup Maple Syrup
- 2 Tbsp. Cornstarch or Tapioca Starch + 2 Tbsp. Water
- 1 1/2 Tsp. Vanilla Extract
- 1 1/2 Tsp. Cinnamon
- 1/2 Tsp. Nutmeg
- 1/2 Tsp. Ginger Powder
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Salt
- 1 Cup Pecan Halves
- 4 Medjool Dates, Pitted
- 1/4 Tsp. Cinnamon
- Pinch of Salt
- Mix the cornstarch and water together in a small bowl until the starch has fully dissolved.
- Add all ingredients to a saucepan and whisk until fully combined.
- Place the saucepan over medium heat and whisk continuously until the mixture has reached a low bubble – not boil (approximately 10 minutes).
- Reduce the heat to medium-low and cook for another 10 minutes, whisking continuously. The mixture should become visibly thicker, but still able to be poured.
- Remove from heat and allow 15 minutes of cooling.
- After cooling, whisk one last time then pour the pudding into a large bowl and cover with plastic wrap. The plastic wrap should be touching the surface of the pudding to prevent a film or moisture from forming.
- Refrigerate for 4 – 6 hours or overnight or until the pudding is fully chilled.
- For the pecan-date crust, place all ingredients in a food processor and pulse until all pieces are the same size and the mixture can be easily pressed to form a crust.
- Scoop a few spoonfuls of the pecan-date mixture into a serving glass and press with the bottom of the spoon or your hand to pack it into the glass. Add a few spoonfuls of the chilled pumpkin pudding. Layer and/or top the parfaits with whipped cream, granola, or other toppings of choice and serve as desired. Keep puddings stored in the refrigerator for up to 7 days.
- Cook Time: 20 minutes
Want more fall recipes? Check out my recipe for Simple Spiced Cider!
Leave a Reply