Layered Pumpkin Parfait, Vegan and Paleo
I remember when I was little my mom would make “Fancy dinners”. We’d often find some sort of layered dessert in the fridge for later. Hers were often pudding cups or jello treats, but we loved them and I always thought they were so cool.
This dessert was a total accident but I’m obsessed! Who wouldn’t want to treat their guests or family with a cool layered pumpkin treat?
These treats are Vegan and Paleo, Dairy Free, Egg Free and Refined Sugar Free.
Layered Pumpkin Parfait
Serve warm or chilled, this is like pumpkin pie in a glass!
Ingredients
Pumpkin Layer
- 1/2 C. Pumpkin Puree
- 1/2 C. Almond Butter
- 1/4 C. Apple Sauce
- 1/4 tsp. Baking Soda
- 1/8 tsp. Sea Salt
- 1/2 tsp. Pumpkin Pie Spice
- 1/3 C. Maple Syrup
- 1 Tbsp. Flax Meal
- 2 Tbsp. Water
Crunchy Layer
- 1/2 C. Pecans
- 1 Tbsp. Coconut Sugar
- 1/8 tsp. Sea Salt
- 1/4 tsp. Pumpkin Pie Spice
Cream Layer
- 1/2 C Coconut Cream (keep as cold as possible)
- 2 Tbsp. Maple Syrup
- 1/2 tsp. Cinnamon
Instructions
Pumpkin Layer instructions
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Preheat oven to 350 degrees
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Combine Flax meal and water in a cup, mix well and set aside for 1 minute
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Combine the rest of the ingredients for pumpkin layer, in a bowl and mix until creamy
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Add flax mix to the rest of the batter and mix well
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Pour batter into an 8x8 baking dish
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Place in the oven and bake for 20 minutes
Crunchy Layer Instructions
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Chop pecans
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Combine all the crunchy ingredients in a bowl and toss lightly
Cream Instructions
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Using a cold can of Coconut milk (Place in the fridge 24 hours prior), take 1/2 c. of the thick cream off the top of the can and place it in a bowl.
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add syrup and cinnamon and mix well
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Place cream in the freezer until the pumpkin layer in slightly cooled
Layered Parfait Instructions
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Grab your favorite dessert shooter glasses or mason jars and begin layering the desserts.
Pumpkin, crunchy, cream and so on until the glass of choice is filled. Store in the fridge until ready to serve or serve immediately if you want the warm pumpkin layer! (my personal fav!)
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If you don't want to layer, make the pumpkin layer, pour into the baking dish and top with the crunchy layer. Bake and then let cool. Top with the cream (optional) and serve in the dish! This was a hit at a party I recently went to and I didn't even use the cream layer.