Vegan Pumpkin Spice Parfaits


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.

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

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy 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.

3.0 from 1 reviews
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. (Alisa's Note: Make sure you are working with a very thick coconut milk - it should have some spoonable cream, even at room temperature.)
Serves: 4 servings
  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. (Alisa's Note: Make sure the pumpkin mixture is very cool, and even chill it in the refrigerator for 30 minutes or so, if needed. If it is even a little warm, the CocoWhip might melt into it).
  2. Once the pumpkin puree mixture has cooled, fold 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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    • 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.

      • I am sorry to say that I too ended up with a soupy mess. I used every single ingredient exactly as you stated, as yes, I used the So Delicious Culinary Coconut Milk. It was so liquidy that I put it in the freezer overnight and it still barely thickened enough after 20 hours to be called a soupy milkshake. The taste was lovely but it was a mess and at a potluck of 35 people – no one, and I mean no one except myself, ate any of it. They didn’t know what to do with it.

        • What a bummer. I got one of their coconut milks that was thin (and didn’t thicken) just last week, too! But then another one was super thick. Go figure. This recipe really does depend on that coconut milk thickening so it’s a shame there have been some consistency issues in their product.

          With recipes like this (this isn’t one of mine), I like to chill the coconut milk first, to make sure it is thick enough to be used in the recipe, before I use up all the ingredients! If it doesn’t thicken, then I use another one.

          • Well, the coconut milk came out of the container as thick as can be – the mess came after everything was mixed together. And if you’ve been having that experience yourself then I think you need to mention it in the instructions. It was a waste of A LOT of money for something that no one would eat.

        • Hi Kathy,

          I apologize for any problems, but as noted above, this isn’t my recipe. I’m just doing my best to help you out. I’ve had many other people report on social media that they loved this recipe and it turned out great, so I haven’t had any indication until now that there is a problem when full-fat coconut milk is used.

          As someone who tests recipes for a living, I definitely understand the frustrations of a recipe that doesn’t work, and I HATE wasting ingredients. It costs money.

          I’m confused by what happened here though. So you had a thick coconut milk? In looking at So Delicious’s recipe, it appears to me that perhaps the ingredients should be cool, not just cooled, before the CocoWhip is folded in. And then it needs to be chilled until very cold and setIf they are just cooled to room temperature, then they probably aren’t set up enough for layering. That would be how I would make it, so I will add this tip above as my own note.

          Again, I am sorry for any problems you have. At Go Dairy Free, I do my best to share as much dairy-free goodness as possible for the dairy-free community, which means it isn’t all created by me!

          Best Wishes,

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  4. 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.

  5. 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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