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Pumpkin Pie Parfaits

Vegan Pumpkin Pie Parfaits


  • Total Time: 4 - 6 hours or overnight to cool
  • Yield: 3 - 4 servings 1x

Description

These pumpkin pie parfaits are vegan, oil-free, refined sugar-free, and gluten-free.


Ingredients

Scale

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

Pecan-Date Crust:

  • 1 Cup Pecan Halves
  • 4 Medjool Dates, Pitted
  • 1/4 Tsp. Cinnamon
  • Pinch of Salt

Instructions

  1. Mix the cornstarch and water together in a small bowl until the starch has fully dissolved.
  2. Add all ingredients to a saucepan and whisk until fully combined.
  3. Place the saucepan over medium heat and whisk continuously until the mixture has reached a low bubble – not boil (approximately 10 minutes).
  4. 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.
  5. Remove from heat and allow 15 minutes of cooling.
  6. 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.
  7. Refrigerate for 4 – 6 hours or overnight or until the pudding is fully chilled.
  8. 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.
  9. 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