Vegan Pumpkin Pie Parfaits


For the Candied Maple Pecans

1 cup raw pecans

1 tbsp + 1 tbsp pure maple syrup

2 tsp coconut sugar

2 tsp coconut oil

1/2 tsp of cinnamon

generous pinch of fine sea salt

For the Crumble Layer

1 cup raw pecans

1/2 cup soft pitted dates

pinch of fine sea salt

For the Pumpkin Pie Mousse

1/4 cup pure maple syrup

1 1/2 cups (375 g) pumpkin puree (not pumpkin pie filling)

1/2 cup coconut cream from 1 can of coconut milk

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

For the Parfait

plain or vanilla non dairy yogurt of choice (or coconut whipped cream)

For the Candied Pecans

Preheat your the oven to 325, then line a baking sheet with parchment paper.

In a bowl bag add 2 tsp coconut oil, 1 tbsp maple syrup and a sprinkling of coconut sugar, cinnamon, sea salt and peacans then stir to coat the peacans.

Next spread peacns onthe baking sheat and bake for 20 minutes, flipping once half way through.

When they come out of the oven, mix with a tbsp of maple syrup and sprinkle with additional sea salt, cinnamon and coconut sugar.

Serve immediately or let cool completely before storing in an air tight container.

For the Pecan Date Crumble Layer

Add dates, pecans and sea salt to a blender or food processor and pulse to combine.

You want a thick, consistency, then divide between 4 servings and set aside.

For the Pumpkin Pie Mousse

Add pumpkin and maple syrup to a blender or food processor.

Scoop thick coconut cream out of the can of coconut milk that was in the fridge overnight and add that as well.

Add the spices and blend to combine.

Scoop over the 4 servings of crumble layer.

To Assemble the Pumpkin Pie Cups

Add a layer of non-dairy yogurt on top of the pumpkin layer, top with the pecans and serve right away. Enjoy!
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