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. We have adapted this recipe slightly to help ensure it sets up for you!
Author:
Serves: 4 servings
Ingredients
  • 11 ounces coconut cream (about 1⅓ cups)
  • 1 (15 ounce) can pumpkin puree
  • ½ cup maple syrup or ½ cup brown sugar (the latter will set up better)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon, plus additional for garnish
  • 1 teaspoon ground nutmeg, plus additional for garnish
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 9-ounce tub CocoWhip Coconut Whipped Topping
  • 1 cup vegan granola (gluten-free, if desired)
Instructions
  1. Pour the coconut cream 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.
  2. Pour the mixture into a bowl, and let cool completely. Refrigerate the mixture for at least 1 hour.
  3. Once the pumpkin mixture is completely cooled, fold in about 1 cup CocoWhip until just combined - do not overmix it.
  4. Cover and chill the mixture for at least two hours.
  5. Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-pumpkin-spice-parfaits