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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings 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