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.
Recipe Tips: Vegan Pumpkin Spice Parfaits
Granola Picks – Not all granola is dairy-free! In the pumpkin spice parfaits pictured above, Purely Elizabeth Granola was used. It is dairy-free, vegan, certified gluten-free and made without soy. But for nut-safe and top allergen-free, try a brand like Libre Naturals or Gerbs. For grain-free, but not nut-free, Wildway Granola offers some tasty flavors.
Start with Rich Ingredients – This recipe was originally made with So Delicious Culinary Coconut Milk, which was a very rich version of full-fat coconut milk. Since it has been discontinued (sigh), I’ve changed the recipe to call for coconut cream. You want rich coconut cream that is very thick, even at room temperature. It will result in a dreamy dessert that spoons like this (just click play on the video below!) …
Reader Raves: Pumpkin Spice Parfaits
Beyond the comments below, we’ve received feedback on this recipe from social media.
From Caitlan via Facebook:
I made these for Christmas last year and it was a huge hit! Soo good!
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.
- 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)
- 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.
- Pour the mixture into a bowl, and let cool completely. Refrigerate the mixture for at least 1 hour.
- Once the pumpkin mixture is completely cooled, fold in about 1 cup CocoWhip until just combined - do not overmix it.
- Cover and chill the mixture for at least two hours.
- Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.