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+ servings
3 glasses of pudding

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 people
Calories 430kcal
Author Charla


  • 3 Small Mixer Glasses


The base/crumble

  • 2 cups almond meal 224g
  • 2 tbsp cacao powder 29g
  • 2 tbsp dairy free butter 29g
  • 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 tbsp tapioca starch 44g
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • tsp cloves
  • 1 tsp vanilla
  • cup sweetener 66g, coconut condensed milk, agave nectar, maple syrup etc..


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


  • Preheat the oven to 180c/ 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.


  • 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.


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