Vegan Pumpkin Parfait

Treat yourself this fall to some vegan pumpkin parfait/pudding, it's delicious, super easy, creamy and fluffy with a gluten free crumble base. This dairy free dessert is perfect for the autumnal season.

If you are looking for a seasonal dessert that's unique and not over complicated then you have come to the right place.

This dessert is one that you must try, even if it's just once, if you love pumpkin desserts then you will enjoy this one.

Prior to submitting this recipe to my website this dessert was one that I would go to each and every fall.

Whenever I was about to put it together for my blog there was never enough to spare. Yes, this is the honest truth!

If you want to check out some more pumpkin themed recipes try - Vegan Pumpkin Spice Hot Chocolate, Pumpkin Soup, Vegan Pumpkin Spice Smoothie and Pumpkin Fritters.

It's so darn good that I struggle to hold myself and co back from eating the entire batch. The chocolate crumble base combined with the creamy coconut topping is what seals the deal.

DO NOT I repeat DO NOT make this vegan pumpkin parfait without the crumble base and creamy topping, seriously don't do it or you won't get to experience just how delicious this dessert truly is.

If you are an avid reader of mine you may recall seeing some crumble on my website. The crumble that is used for my vegan pudding is very very similar to what I used in my Chocolate Avocado Crumble.

The only real difference is that I'm using it to serve as the base of the recipe as opposed to the topping. It's a multi purpose crumble that can be used for many things.

The steps

• Place all of the ingredients for the base/crumble into a medium sized bowl.
• Use the pads of your finger tips to work the dairy free butter into the dry ingredients to form a crumbly texture.
• Pour the crumbly mixture into a baking tray and spread it out.
• Bake in the oven for 8-10 minutes or until the crumble starts to darken (it will feel more firm and not as soft as it was to begin with)

• Meanwhile prepare the pudding by adding all of the ingredients for the pudding into a blender to puree.
• Place a saucepan on low and add the pudding mixture using a hand whisk to stir constantly (very important) to avoid lumps.
• Continue to stir until the pudding thickens enough to coat the back of a spoon without falling off (it won't be extremely thick).

• Spoon the crumble evenly into each glass filling by around ⅓.
• Carefully spoon the pudding onto of the base, filling the glass almost to the top (leave a few inches for the topping) and allow to cool completely.
• Once cooled, wrap each pudding with saran (cling film) wrap then place the pudding in the refrigerator for several hours or overnight.
• For the topping, use an electric whisk to whisk the coconut solids until creamy then carefully add the topping to each glass.

What is the best way to store this dessert?

Once the dessert is set, it's advisable to place the glasses in the refrigerator. Make sure it's placed somewhere where it cannot turn over/spill.

You may even want to put the crumble and mousse in the glass, put saran (cling film) wrap over the the glasses and top with the creamy topping nearing to serving time.

Do you have to use coconut solids? is there an alternative?

You want the pudding to be more on the thick side and not too thin which is why the recipe calls for coconut solids and NOT the actual milk.

If you don't have any coconut solids to hand then coconut yoghurt/thick vegan yoghurt should work just fine.

Just as long as whatever you are using as your substitute has the ability to yield a thick/fluffy texture.

What is the difference between coconut milk and coconut cream?

Both coconut milk and coconut cream are made from grating mature coconut flesh and mixing it with water and straining off the solids.

The main difference is in the amount of solids that is used, coconut solids is richer and thicker hence its thickness while coconut milk is less concentrated because it is made with only one part solid.

Can you use butternut squash instead?

Absolutely! If you don't have pumpkin puree then make some butternut squash puree instead.

Notes and tips

• You can make this recipe out of season by using butternut squash instead.
• If you don't know how to make this pureed pumpkin then this Instant Pot Pumpkin Puree link will assist you.
• Keep the parfait refrigerated at all times until you are ready to serve.
• The pudding mixture fills 3 small mixer glasses, keep that in mind or use glasses like I did in my Mango Chia Seed Pudding recipe.
• It's so crucial that you whisk all of the ingredients for the pudding when on the stove to avoid lumps.
• Any excess crumble can freeze for up to 3 months.
• Use any sweetener that you want but I prefer to use my Vegan Condensed Milk.

More puddings and desserts

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Pumpkin Parfait

Treat yourself this fall to some vegan pumpkin parfait/pudding, it's delicious, super easy creamy and fluffy with a gluten free crumble base. This dairy free dessert is perfect for the autumnal season.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 3 people

Calories: 430kcal

Author: Charla

Equipment

• ▢
  3 Small Mixer Glasses

Ingredients

The base/crumble

• ▢ 2 cups almond meal 224g
• ▢ 2 tablespoon cacao powder 29g
• ▢ 2 tablespoon dairy free butter 29g
• ▢ ⅓ cup coconut sugar 53g

Pumpkin pudding

• ▢ 1 ½ cup pumpkin puree 367g
• ▢ 1 can chilled coconut milk scoop out the solids part only and either discard the liquid or add to smoothies.
• ▢ 3 tablespoon tapioca starch 44g
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon ginger
• ▢ ⅛ teaspoon cloves
• ▢ 1 teaspoon vanilla
• ▢ ⅓ cup sweetener 66g, coconut condensed milk, agave nectar, maple syrup etc..

Topping

• ▢ 1-2 cans chilled coconut milk scoop out the solids only

US Customary - Metric

Instructions

• Preheat the oven to 180c/356f and line a baking tray with parchment paper.
• Place all of the ingredients for the base/crumble into a medium sized bowl.
• Use the pads of your finger tips to work the dairy free butter into the dry ingredients to form a crumbly texture.
• Pour the crumbly mixture into a baking tray and spread it out.
• Bake in the oven for 8-10 minutes or until the crumble starts to darken (it will feel more firm and not as soft as it was to begin with)
• Once baked, remove the crumble from the oven and set aside to cool.
• Meanwhile prepare the pudding by adding all of the ingredients for the pudding into a blender to puree.
• Place a saucepan on low and add the pudding mixture use a hand whisk to stir constantly (very important) to avoid lumps.
• Continue to stir until the pudding thickens enough to coat the back of a spoon without falling off (it won't be extremely thick).
• Once the desired texture has been achieved set aside and allow to cool.
• Spoon the crumble evenly into each glass filling by around ⅓.
• Carefully spoon the pudding onto of the base, filling the glass almost to the top (leave a few inches for the topping) and allow to cool completely.
• Once cooled, wrap each pudding with saran (cling film) wrap then place the pudding in the refrigerator for several hours or overnight.
• For the topping, use an electric whisk to whisk the coconut solids until creamy then carefully add the topping to each glass.

Notes

• You can make this recipe out of season by using butternut squash instead.
• If you don't know how to make this pureed pumkin then Instant Pot Pumpkin Puree link will assist you.
• Keep the parfait refrigerated at all times until you are ready to serve.
• The pudding mixture fills 3 small mixer glasses, keep that in mind or use glasses like I did in my Mango Chia Seed Pudding recipe.
• It's so crucial that you whisk all of the ingredients for the pudding when on the stove to avoid lumps.
• Any excess crumble can freeze for up to 3 months.
• Use any sweetener that you want but I prefer to use my Vegan Condensed Milk.

Nutrition

Calories: 430kcal | Carbohydrates: 51g | Protein: 18g | Fat: 45g | Saturated Fat: 5g | Sodium: 103mg | Potassium: 307mg | Fiber: 13g | Sugar: 19g | Vitamin A: 19065IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 5mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!