Go Back Email Link
Two pumpkin pie parfaits with a blue background

Pumpkin Pie Parfait

This healthy holiday dessert brings the flavors of pumpkin pie, without the fuss. Layers of smooth pumpkin filling, fluffy vegan whipped cream, and crisp ginger cookies. Yum!
Print
Prep Time 30 minutes
Total Time 30 minutes
Servings 6

Equipment

  • Electric mixer

Ingredients

  • 1 (15 oz/14 fl oz/398 ml) can pumpkin puree (not pumpkin pie mix)
  • 5 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch ground cloves
  • 1 pinch fine sea salt
  • 2 teaspoons ground chia seeds
  • 1 teaspoon orange zest
  • 3 to 4 Ginger Molasses Cookies (or store-bought, gluten-free if needed)

Coconut Whipped Cream

  • 2 (14 fl oz/398 ml) cans full-fat coconut milk (see note 1)
  • ¾ teaspoon vanilla extract
  • 2 to 3 tablespoons maple syrup

Instructions

  • The night before: In a medium sized bowl, whisk the pumpkin puree, maple syrup, cinnamon, nutmeg, ground cloves, and salt until smooth. Sprinkle in the ground chia and orange zest. Whisk vigorously for 1 to 2 minutes so that the chia gets evenly distributed. Cover and refrigerate overnight. Also place a mixing bowl, and the cans of coconut milk in the fridge (see note 1).
    1 (15 oz/14 fl oz/398 ml) can pumpkin puree, 5 tablespoons maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 pinch ground cloves, 1 pinch fine sea salt, 2 teaspoons ground chia seeds, 1 teaspoon orange zest
  • The next day: Scoop the coconut solids from the cans (see note 2) and add to chilled mixing bowl. Set aside or discard the remaining liquid in cans. Using an electric mixer on medium-high speed, beat the coconut solids until fluffy, about 2 minutes. Add the vanilla and maple syrup (to taste). Beat for another 30 seconds to incorporate.
    2 (14 fl oz/398 ml) cans full-fat coconut milk, ¾ teaspoon vanilla extract, 2 to 3 tablespoons maple syrup
  • Fluff pumpkin mixture: Whisk the pumpkin mixture for 1 minute to fluff it up slightly. Transfer about ¾ cup of the coconut whipped cream to the pumpkin mixture, and gently fold to mix. Keep the remaining coconut whipped cream for assembly.
  • Assemble: Crumble the cookies. Just before serving, layer the pumpkin mixture, coconut whipped cream, and crumbled cookies among six cups or ramekins (see note 3).
    3 to 4 Ginger Molasses Cookies

Notes

  1. Coconut milk: Full-fat coconut milk is required to make coconut whipped cream (buy the highest fat content you can find). In the store, I like to shake the can to test it: the less "sloshing" the better (it likely means some of the coconut has already solidified). There's a lot of variability across brands and cans, so we recommend buying extra in case you get a dud. Refrigerate overnight, or for the best results, 24+ hours.
  2. Coconut whipped cream: If you didn't have luck getting the coconut to separate - or don't want to make the whipped cream yourself - don't worry! Just substitute with store-bought (coconut) whipped cream instead. This recipe (1x) will yield about 2.5 to 3 cups whipped cream, made from 2 cans of coconut milk.
  3. Make ahead option: Make the pumpkin mixture, coconut whipped cream, and crumbled cookies in advance. Keep them separate until just before serving, then assemble. The crumbled ginger molasses cookies will soften in the parfait as it sits.
  4. Recipe adapted from Ina Garten ("Pumpkin Mousse Parfaits" from Barefoot Contessa at Home)

Nutrition

Calories: 331kcal | Carbohydrates: 27g | Protein: 3g | Fat: 23g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 50mg | Potassium: 220mg | Fiber: 3g | Sugar: 19g | Vitamin A: 11124IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg