Oh layered desserts! So many flavors and textures in the same dish, it’s always a pleasure to eat!
It’s a good way to celebrate autumn with this pumpkin pie parfait: It starts with a layer of granola, covered with a delicious pumpkin purée, then we add a layer of whipped cream on it. It’s a treat worthy of the greatest chefs in just a few minutes!
For the ones who are scared of pumpkin and that prefer to use it as a lantern or as decoration. Well, you don’t know what you’re missing! Thanks to cinnamon, nutmeg, the pumpkin puree takes on a delightful comforting dimension. The coconut whipped cream softens the taste a lot too. Pumpkin is still an underutilized food in cooking. It’s time for here to shine in the parfait recipe.
Pumpkin pie parfait
Ingredients
- Coconut whipped cream
- 2 can full fat coconut milk place in the fridge overnight
- 2 tbsp maple syrup
- 1 tsp vanilla
- Pumpkin purée
- 1 can pumpkin purée
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp nutritional yeast
- 1 pinch of nutmeg
- GRANOLA *
- 3/4 cup rolled oats
- ½ cup grated coconut
- ¼ cup pumpkin seeds
- 1/4 tsp ground cinnamon
- 1 pinch sea salt
- 1 Tbsp maple syrup
- 2 Tbsp coconut oil
Instructions
- For the coconut whipped cream
- Open the can of chilled coconut milk and place only the solid part in a bowl (keep the coconut water for your smoothies).
- Using an electric mixer, whisk at low speed the coconut fat the maple syrup and vanilla. Until you obtain a whipped texture. About 2 to 5 minutes
- For the pumpkin purée
- In a bowl mix all the ingredients together.
- FOR THE GRANOLA: Preheat oven to 340 degrees F.
- Add oats, salt, grated coconut cinnamon, and pumpkin seeds to a mixing bowl and stir.
- In a separate bowl, melt coconut oil in a microwave, add maple syrup, and mix to combine.
- Add to the oats mixture and toss to coat.
- Place the oatmeal mixture a baking sheet and bake for 15-20 minutes, or until golden brown and fragrant. Stir every 10 minutes to avoid burning.
- FOR THE PERFECT:
- Divide cooled granola between 4 small serving glasses reserving a small amount for topping
- Top with a generous portion coconut whipped cream
- Top with a generous amount pumpkin purée
- Sprinkle with the rest of the granola.
- Place in the fridge for 1 hour