Vegan Pumpkin Spice Parfaits

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Who needs a fussy crust when you can enjoy so much creamy goodness in these dairy-free pumpkin spice parfaits? The rich and creamy, pie-like layers with contrasting granola crunch just beg to be served at your Halloween Bash, Thanksgiving feast, or when curling up in front of the fire on a cool fall or winter’s eve.

Vegan Pumpkin Spice Parfaits Recipe - Amazing layers of dairy-free spiced pumpkin mousse, coconut whip and gluten-free granola.

Each bite contains a double dose of warm cinnamon and nutmeg, plus two types of fluffy, dreamy coconut cream. Yes, two types: my favorite pure coconut milk and the ultimate indulgence, coconut whipped topping. To demonstrate just how amazing these are (as they dive in!), some little goblins, or perhaps elves, made a 5 second micro-video. Just hit play to see the indulgence of the pumpkin spice parfaits in action …

This post is sponsored by So Delicious Dairy Free, but I promise, their coconut milk really is the best! And that CocoWhip … my oh my. Just have a look at my review.

Special Diet Notes: Pumpkin Spice Parfaits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally grain-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Granola Picks – In the pumpkin spice parfaits pictured above, Purely Elizabeth Granola was used. It is vegan, certified gluten-free and made without soy. But for nut-safe and top allergen-free, try a brand like Libre Naturals. For grain-free, but not nut-free, Wildway Granola offers some tasty flavors.

Vegan Pumpkin Spice Parfaits
 
Prep time
Cook time
Total time
 
See post above for a yummy video of these pumpkin spice parfaits, plus granola recommendations. Also, note that Culinary Coconut Milk is a high-quality, full-fat equivalent to canned coconut milk or cream.
Author:
Serves: 4 servings
Ingredients
Instructions
  1. Pour the coconut milk into a small saucepan and place over medium heat. Stir in the pumpkin, maple, vanilla, cinnamon, nutmeg, ginger, allspice, and salt, to combine. Bring the mixture to a simmer, reduce the heat to low, and cook for several minutes, stirring occasionally. Pour into a bowl, and let cool completely.
  2. Once the pumpkin puree mixture has cooled, gently stir in about 1 cup of the CocoWhip until just combined. Cover and chill the mixture for two hours.
  3. Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

22 Comments

    • Hi Cassandra, it sounds like either you used coconut milk beverage instead of coconut milk (the recipe calls for coconut milk specifically), or the coconut milk you used wasn’t up to par. It happens that coconut milk isn’t properly rich and thickening. To make sure you have a good one, put the can or little package in the refrigerator for several hours or overnight before you make the recipe. If it doesn’t set up, then it won’t work in this recipe. A very, very thick cream should form when chilled.

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  3. This looks incredible! Could I make it with cashew, rice or soy milk? I am allergic to coconut and almond as well. 🙁 Thank you!

    • Hi Tasha, this is actually full-fat coconut milk that it is made with, not coconut milk beverage, so you can’t swap in milk beverage. BUT, you could use pureed silken tofu, which works pretty well with pumpkin.

  4. I love So Delicious products. I am not dairy free but their products are also low in calories and fat which makes them perfect for trying to lose weight. They have a fabulous customer service department too. I cannot wait to dig into this parfait.

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