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Pumpkin Parfait
Course: DessertsCuisine: AmericanDifficulty: EasyServings6
servingsPrep time15
minutesCalories250
kcalTotal time1
hour15
minutesThis Pumpkin Parfait is a delightful vegan and gluten-free dessert that captures the essence of fall flavors. Layering creamy coconut whipped cream with a spiced pumpkin puree and crunchy gluten-free granola, this parfait offers a perfect balance of textures and tastes. It’s an ideal alternative to traditional pumpkin pie, accommodating various dietary restrictions without sacrificing flavor. Quick to prepare and visually appealing, these parfaits make an excellent addition to holiday menus or as a special autumn treat. The chilling time allows the flavors to meld, resulting in a refreshing and indulgent dessert that’s sure to please both vegan and non-vegan guests alike.
Ingredients
- For the cream:
1 (14 oz) can (414 ml) coconut cream
1 Tablespoon (15 ml) vanilla extract
1/4 cup (25 g) powdered sugar
- For the pumpkin layer:
1 (15 oz) can (425 g) pumpkin puree
1 teaspoon (5 ml) pumpkin pie spice
1 teaspoon (5 ml) cinnamon
1/4 cup (45 g) brown sugar
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) salt
- For the topping:
1 cup (240 ml) gluten-free granola
Directions
- Refrigerate the can of coconut cream overnight.
- Scoop the solidified cream from the top of the can, discarding the liquid at the bottom.
- In a high-performance blender, combine the coconut cream, vanilla extract, and powdered sugar. Blend on high for 45 seconds until it reaches a whipped cream consistency.
- Transfer half of the whipped coconut cream to a bowl.
- Add the pumpkin puree, spices, brown sugar, vanilla, and salt to the remaining cream in the blender. Blend on high for 45 seconds.
- In serving glasses, layer the pumpkin mixture, coconut cream, and granola.
- Chill for at least 1 hour before serving.
- Top with additional granola just before serving.
Thank you chef
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