Pumpkin Pie Parfait

by Rosemary Devlin
posted on November 06th 2013

Short Description:

Alternating layers of easy to make granola and maple sweetened pumpkin puree. A healthy alternative to the favorite holiday treat.

*Recipe for granola makes a large batch, much more than is needed for this recipe. Store left overs in freezer.

Serves 5

Recipe:

For granola:
Preheat oven to 300˚ F
Mix all ingredients until thoroughly combined.
Spread on baking sheet and bake until golden brown, around 45 minutes
Stir granola every 10 minutes to prevent burning


For Pie Filling:
In your food processor or blender, process all ingredients until well combined. Store in refrigerator until desired consistency is reached.

For Assembly:

In a glass dish, begin with a thin layer of granola followed by a spoonful of pumpkin pie filling. Smooth filling down if necessary. Alternate layers until dish is full. Serve garnished with a dollop of dairy- free yogurt or cream if desired.

Ingredients:

For granola:
3 cups rolled oats
1 cup pumpkin seeds
1 cup unsweetened coconut flakes
1 cup walnuts, roughly chopped
1/2 cup coconut or olive oil
½ cup maple syrup
¼ cup coconut sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp sea salt

For Pie Filling:
1 cup pumpkin puree
1 cup almond or coconut milk
2 tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 Tbsp. coconut oil
¼ cup maple syrup
¼ cup coconut sugar
3 Tbsp. arrowroot powder
¼ tsp. sea salt

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