Creamy Vegan Pumpkin Pie Parfait


For the Pumpkin Pie Layer:

  • 1 can (15 oz) pumpkin puree
  • 1/2 cup coconut cream (scoop the solid part from a can of full-fat coconut milk)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Pinch of salt

For the Coconut Whipped Cream:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2-3 tbsp powdered sugar (or to taste)
  • 1 tsp vanilla extract

For the Crumble Layer:

  • 1 cup gluten-free oats
  • 1/2 cup almond flour
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • Pinch of salt


Pumpkin Pie Layer:

  1. In a medium bowl, combine the pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, ground ginger, and a pinch of salt.
  2. Mix well until all ingredients are well incorporated. Set aside.

Coconut Whipped Cream:

  1. Open the can of coconut milk and scoop out the solidified cream into a mixing bowl (save the liquid for another use like smoothies).
  2. Add the powdered sugar and vanilla extract.
  3. Using a hand mixer, whip the coconut cream until fluffy and peaks form. Refrigerate until ready to use.

Crumble Layer:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the gluten-free oats, almond flour, chopped pecans (if using), melted coconut oil, maple syrup, ground cinnamon, and a pinch of salt.
  3. Spread the mixture evenly on a baking sheet lined with parchment paper.
  4. Bake for 10-15 minutes, or until the crumble is golden brown. Stir halfway through baking to ensure even toasting.
  5. Let the crumble cool completely.

Assembling the Parfaits:

  1. Take your serving glasses and start with a layer of the pumpkin pie mixture at the bottom.
  2. Add a layer of the crumble on top of the pumpkin mixture.
  3. Spoon a layer of coconut whipped cream over the crumble.
  4. Repeat the layers until you reach the top of the glass, finishing with a dollop of coconut whipped cream and a sprinkle of the crumble for garnish.
  5. Refrigerate the parfaits for at least an hour to let the flavors meld together before serving.

Enjoy your Vegan Pumpkin Pie Parfaits! They are perfect for a festive dessert or a special treat any time of year.