These gorgeous pumpkin pie parfaits are prepared with layers of cream cheese, crumbled graham crackers, and, of course, exquisite whipped cream. They resemble a pumpkin cheese cake. It’s also simple enough to consume as a snack at any time of day, delicious enough to serve as dessert, and nutritious enough to eat for breakfast.
Ingredients
For the Pumpkin Layer
- 1 can (15 oz) pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cashew Cream Layer
- 1 cup raw cashews, soaked for at least 4 hours and drained
- 1/4 cup coconut cream (the thick part from a can of full-fat coconut milk)
- 3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 2-4 tablespoons plant-based milk (as needed for consistency)
For the Crunchy Granola Layer
- 1 cup gluten-free granola (check for vegan and GF options)
- Chopped nuts or seeds (optional, for extra crunch)
Instructions
Prepare the Pumpkin Layer:
In a bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Set aside.
Prepare the Cashew Cream Layer
- In a blender, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract.
- Blend until smooth, adding a little plant-based milk as needed to achieve a creamy consistency.
Assemble the Parfaits
In serving glasses or jars, layer the pumpkin mixture, cashew cream, and gluten-free granola. Repeat the layers as desired.
Add Crunch
Top the parfaits with an extra sprinkle of pumpkin pie spice, chopped nuts, seeds, or additional granola for added crunch and flavor.
Serve
Serve the pumpkin pie parfaits immediately, or refrigerate for a few hours before serving to allow the flavors to meld.
Nutrition Facts
- Calories: 350-400 kcal per parfait
- Fat: 20-25g
- Carbohydrates: 35-45g
- Protein: 8-10g
- Fiber: 5-7g
