Pumpkin Pie Parfait

Recipe by Minimalist Baker | Makes 4 parfaits

This pumpkin pie parfait recipe is the perfect Thanksgiving dessert for those looking to stray from the traditional pumpkin pie. It’s simple and delicious, plus the individual portion sizes make it visually stunning and fun to eat. The many components of this dish can be used for other things – use the granola on top of yogurt for breakfast, the coconut whipped cream on hot cocoa, fruit or pie if you choose to still offer a traditional dessert, the toasted pecans are a great snack on their own, and the pumpkin butter can be used so many ways, including as a topping for pancakes or waffles.

Ingredients

Pumpkin Butter

• 2 15 oz cans pumpkin purée

• 2/3 C coconut sugar or muscovado sugar (or sub

• organic brown sugar)

• ¼ C maple syrup

• ½ C unsweetened apple juice

• 1 T lemon juice

• 2 ½ t pumpkin pie spice

• ½ t ground cinnamon

• 1 pinch sea salt

Coconut Whipped Cream

• 1 (14 oz) can coconut cream or full fat coconut milk

• ¼ – ¾ C icing/powdered sugar (use organic to ensure vegan friendliness)

Granola

• ¾ C gluten-free rolled oats

• 1 pinch sea salt

• 1 ½ T coconut sugar (or sub organic brown sugar)

• ¼ t ground cinnamon

• ¼ t pumpkin pie spice*

• 1 ½ T coconut oil

• 1 T maple syrup

Instructions 

PUMPKIN BUTTER

Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer.

You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.

Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect!

Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.

Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more (depending on the freshness of your ingredients). Freeze for 1 month.

WHIPPED CREAM

Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight/ troubleshooting.

The next day, chill a large mixing bowl 10 minutes before whipping.

Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.

Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!

GRANOLA

Preheat oven to 340 degrees.

Add rolled oats, salt, coconut sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.

In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.

Arrange on a baking sheet and bake for 15-20 minutes, or until golden brown and fragrant. Stir at the halfway point to ensure even baking. Watch closely near the 17-minute mark as to not let it burn.

Remove from oven and set aside to cool.

PECANS

Leave oven preheated to 340 degrees and heat a large skillet over medium heat. Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.

At the 5-minute mark, add coconut oil, maple syrup, coconut sugar, cinnamon, and salt.

Stir to coat and cook for another 1-2 minutes. Remove from skillet and add to a baking sheet. Bake for 3-6 more minutes, or until fragrant and toasted, being careful not to burn.

Set aside to cool.

ASSEMBLING PARFAITS

Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping.

Top with a generous portion (about . C) pumpkin butter and tap to settle.

Top with a generous amount of coconut whipped cream and tap to settle.

Top with another layer of pumpkin butter, then one more layer of coconutwhipped cream. Tap to settle.

If serving immediately, top with the maple cinnamon pecans and remaining granola. Otherwise, loosely cover with plastic wrap (or lids) and refrigerate up to 3-4 days (though best within the first 24 hours). Top with pecans just before serving to keep them crisp.