Recipes / Category: Desserts & Candies

Pumpkin Parfait

Ingredients

Parfait

  • 1 14-ounce can coconut cream or full fat coconut milk
  • 1/4 – 3/4 cup icing/powdered sugar
  • 1/2 tsp vanilla extract

Pumpkin Butter

  • 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2/3 cup coconut sugar or brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened apple juice
  • 1 Tbsp lemon juice
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt

Granola

  • 3/4 cup gluten-free rolled oats
  • 1 pinch sea salt
  • 1 1/2 Tbsp coconut sugar (or sub organic brown sugar)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice*
  • 1 1/2 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • 1/2 cup pecans (PECANS optional)
  • 1/2 Tbsp coconut oil
  • 1/2 Tbsp maple syrup
  • 1/2 Tbsp brown sugar
  • 1 pinch ground cinnamon
  • 1 pinch salt
How To

Parfait

  1. Chill coconut cream or coconut milk in the refrigerator overnight. Place hardened cream in your chilled mixing bowl.
  2. Beat for 30 seconds with a mixer until creamy.
  3. Add vanilla and powdered sugar and mix until creamy and smooth – about 1 minute.

Pumpkin Butter

  1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to low.
  3. Cook, uncovered, for 15-20 minutes, stirring occasionally.

Granola

  1. Place Pumpkin Butter and Whipped Cream in plastic freezer bags and set in the refrigerator to chill. When ready to assemble, snip the corner for easy assembly.
  2. FOR THE GRANOLA: Preheat oven to 340
  3. Add rolled oats, salt, sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.
  4. In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.
  5. Arrange on a baking sheet and bake for 15-20 minutes.
  6. FOR THE PECANS: Leave oven preheated to 340 and heat a large skillet over medium heat.
  7. Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
  8. At the 5-minute mark, add coconut oil, maple syrup, sugar, cinnamon, and salt. Stir and cook for another 1-2 minutes. Remove from skillet transfer to a baking sheet.
  9. Bake for 3-6 more minutes.
  10. FOR THE PARFAITS: layer the butter, cream and granola.

 

 

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