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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.
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Want more fall recipes? Check out my recipe for Simple Spiced Cider!