pumpkin parfaits

This Parfait is nothing short of delicious! Pumpkin pie filling mixed with a crumble and topped with whipped cream!

Pumpkin Pie Parfait

Golden Oreos (crumbled)

cinnamon

finger

nutmeg

pumpkin puree (15 ounce)

milk

heavy whipping cream (cold)

Jell-O Vanilla Instant Pudding (3.4 Ounce~Each package)

whipped cream

In a small bowl, mix together all the crumble ingredients, set aside.

In a medium mixing bowl, using a hand held electric mixer, combine all the pumpkin filling ingredients. Blend until smooth.

Spoon pumpkin filling into 1 gallon ziplock bag. Cut the corner off the bag.

Assemble~Sprinkle 2-3 Tablespoons of cookie crumble in the bottom of individual parfait glasses, pipe about ¼ cup layer of pumpkin filling over cookie crumbs. Repeat with one more layer until glasses are full. Refrigerate 1-2 hours.

Garnish with a dollop of whipped cream and serve.

Creamy spiced pumpkin and dreamy coconut cashew cream layered with just the right amount of nutty crunch. These vegan parfaits are decadent, delicious and totally doable.

Maple Pumpkin Parfaits

pecans

pumpkin seeds

coconut

maple syrup

pumpkin pie spice

salt

raw cashews (soaked overnight and rinsed and drained)

coconut cream

chia seeds

maple syrup (or to taste)

vanilla extract

pumpkin puree

ginger

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, combine the pecans, pumpkin seeds, coconut, maple syrup, pumpkin pie spice and salt. Spread the mixture in an even layer on the baking sheet. Bake until golden and fragrant, about 10 minutes, checking periodically and stirring every so often so the nuts and seeds don't burn. Let cool completely.

Bake the crunchy layer:

In a blender or food processor, puree the soaked cashews, coconut cream, chia seeds, maple syrup, vanilla and salt until smooth and creamy. Transfer to a bowl and cover. Chill until you're ready to assemble your parfaits.

Make the cashew coconut cream layer:

In a small bowl, stir together the pumpkin puree, maple syrup, pumpkin pie spice and ginger. (You can also puree this layer in a blender for a smoother result.) Cover and refrigerate if you're not assembling the parfaits right away.

Make the spiced pumpkin layer:

Spoon 1 tablespoon of the crunchy mix into the bottom of each of four 6-8 ounce dessert glasses or jars. Top with 2 tablespoons of the spiced pumpkin, followed by 2 rounded tablespoons of the cashew coconut cream. Repeat the layers one more time. Sprinkle the tops of each parfait with the remaining crunchy mix. Refrigerate for 1 hour before serving.

Assemble the parfaits:

Top 2 pumpkin parfaits recipes from across the web

The most viewed pumpkin parfaits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pumpkin Pie Parfait

Maple Pumpkin Parfaits

Top 2 pumpkin parfaits recipes from across the web

The most viewed pumpkin parfaits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Parfait

Maple Pumpkin Parfaits

The most viewed pumpkin parfaits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine