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.

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 NaturalsΒ 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Start with Rich Ingredients – This recipe was originally made with So Delicious Culinary Coconut Milk, which was a very rich version of full-fat coconut milk.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!) …

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

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.

Vegan Pumpkin Spice Parfaits
 
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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.

About Author

Alisa is the founder of GoDairyFree.org, 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.

27 Comments

  1. Karen Larson Kirkwood on

    Is culinary coconut milk still sold? I loved using it but cannot find it at any store that used to carry it in Atlanta, GA.

    • Sadly, it’s been discontinued. It was my favorite brand of coconut milk too. You can use any brand of canned coconut milk in its place, but make sure it produces a good, thick, coconut cream. I bought one from Trader Joe’s recently that was completely watered down.

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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.

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  5. This looks incredible! Could I make it with cashew, rice or soy milk? I am allergic to coconut and almond as well. πŸ™ 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.

  6. 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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