Quinoa Recipes

Vegan Pumpkin Pie Parfaits




As a kid, my favorite thing about Thanksgiving was hands down, the pumpkin pie. After the turkey was all done and the green bean casserole was divided into tupperware containers, the desserts would come out and my grandpa Donofrio would yell in a high pitched voice “Puuuuuuunkin Pieeeeee!” Always without the “m” sound because that’s the way my sister and I pronounced it back then. Years later, I would learn to prefer apple pie for dessert, but while my grandfather was at the table, his energy for pun-kin pie was infectious and this moment was the highlight of our holiday.


Vegan Pumpkin Pie Parfaits

But here comes the less charming part of the memory: we’d all sit around eating our pie, but my sister and I (being the picky eaters that we were) would scoop out the creamy pumpkin middle and leave the shells of our crusts behind. The adults would shake their heads. Sometime’s I’d eat the crispy edge piece, but the soggy bottom crust? No thank you.


Vegan Pumpkin Pie Parfaits

Which brings us to pumpkin pie parfaits! It’s what crust-less dreams are made of.

This recipe comes with a few options. I tested these a few of different ways and honestly both of these taste so good that I couldn’t choose a winner. One option uses cashews and coconut milk as the base and requires the use of a high speed blender. The other uses coconut cream and will work with any blender or food processor. In lieu of crust, I layered these with toasted chopped pecans. They are so easy and delicious, even if they are a bit of a modified tradition.


Vegan Pumpkin Pie Parfaits


Vegan Pumpkin Pie Parfaits


Vegan Pumpkin Pie Parfaits

 

  • 1 heaping cup pumpkin puree
  • ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
  • ½ cup full-fat coconut milk
  • ¼ cup maple syrup
  • 1½ teaspoons cinnamon
  • 1½ teaspoons pure vanilla extract
  • heaping ¼ teaspoon sea salt
  • 1 heaping cup pumpkin puree
  • ½ cup thick coconut solids*
  • ¼ cup maple syrup
  • 2 tablespoons almond butter
  • 1½ teaspoons cinnamon
  • 1½ teaspoon pure vanilla extract
  • heaping ¼ teaspoon sea salt
  • heaping ½ cup pecans, toasted and crushed
  • Coconut whip, store-bought or homemade**
  1. Blend all mousse ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the mousse will be thicker if it sets overnight).
  2. To assemble the parfaits, divide the pecans evenly between 4 small serving dishes (pictured: these 3-inch tall Weck Jars). Add the pumpkin mousse and dollop of coconut whip to each serving.
*Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.

** Homemade Coconut Whip:
1 (14-ounce) can full-fat coconut milk, refrigerated overnight
⅓ cup powdered sugar
Few drops of vanilla extract

3.4.3177

 


Vegan Pumpkin Pie Parfaits



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


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