Pumpkin Parfait with Vegan Pumpkin Butter

Directions

Whipped Coconut Cream

1. Add the coconut cream to a medium sized bowl and place in the fridge overnight to solidify.
2. The next day beat for the coconut cream with a mixer for about 30 seconds or until creamy.
3. Add in the vanilla and powdered sugar and mix until even creamier and smooth about 1 minute.

Vegan Pumpkin Butter

1. Add all of the ingredients to a large saucepan or pot over medium-high heat and stir to combine.
2. Once it begins to bubble reduce the heat to low.
3. Cook uncovered for 15-20 minutes stirring occasionally.
4. Place the Pumpkin Butter and the Whipped Coconut Cream in plastic freezer bags and set in the refrigerator to chill. When ready to assemble snip the corner for easy assembly.

Cinnamon Sugar Granola

1. Preheat the oven to 340°F.
2. Add the rolled oats salt sugar cinnamon and pumpkin pie spice to a medium sized bowl and mix to combine.
3. In a separate bowl combine the Magical coconut oil and maple syrup. Whisk thoroughly to combine.
4. Add to oat mixture and toss to fully coat.
5. Arrange the granola on a baking sheet and bake for 15-20 minutes.
6. Once done remove and let cool fully.
7. Assemble the parfaits by layering the pumpkin butter whipped coconut cream and cinnamon sugar granola. Serve and enjoy!