Pumpkin Pie Parfait

Pumpkin Pie Parfait

Pumpkin Pie Parfait 2

You know when you come across a dessert that knocks your socks off? And all you can do is think about when you can make it again? Yep. This dessert falls into that category. The flavors of gingerbread, pumpkin, coconut, and pecans pretty much complete me. Let’s talk about how easy this pudding recipe is and how delicious it is AND all of that flavor without any fat! The flavor of pumpkin pie is spot on – I wanted to eat the whole bowl of this pudding! The textures and flavors of this parfait marry beautifully. This is a perfect holiday dessert because you can make each component beforehand and then assemble it right before you eat it. So simple and beautiful. This dessert is a definite crowd pleaser. I heart this dessert. You will heart this dessert and so will your guests. Enjoy!

Pumpkin Pie Parfait 3

Pumpkin Pie Parfait 4

Pumpkin Pudding

2 (15-ounce) cans pure pumpkin

1 cup date paste

1/4 cup maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/2 teaspoon ground allspice

Place the pumpkin, date paste, and spices in a food processor, and blend into a thick pudding. Refrigerate for at least an hour to overnight. (Adapted slightly from Recipe Source: FOK)

1 recipe Chewy Gingerbread Cookies

Whipped Coconut Cream (double this recipe)

1 cup toasted pecans, chopped

Assemble the parfaits by breaking up a few cookies and layering the broken cookies, pumpkin mixture and whipped coconut cream. Repeat once or twice depending on the size of the glass. Garnish with chopped pecans. DEVOUR!

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