Recipes » Desserts » Pumpkin Pie Parfait

By Chef Del Sroufe

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This creative twist on the classic pie is sure to impress this fall. It has that familiar blend of autumn spices that gives the pie its flavor, but also a light, refreshing cream sauce for balance.

Yield: 4 servings

Gluten Free

I love pumpkin pie, but sometimes I don’t want to heat the kitchen by turning on the oven. This parfait gives me the warmth of the pie without so much effort.

Ingredients

Vanilla Cream Sauce

1 (12-ounce) package extra firm silken tofu
½ tsp cinnamon
½ tsp vanilla extract
⅓ cup Two-Minute Date Paste
¼ cup almond butter (optional)
Pinch sea salt (optional)

Pumpkin Pie Parfait

1 cup pumpkin purée (not pumpkin pie filling)
1 cup extra firm silken tofu
½ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Pinch sea salt, optional
Vanilla Cream Sauce
1 cup chopped, toasted walnuts for garnish

Whole Food, Plant-Based Living: Getting Started

Instructions

Vanilla Cream Sauce

1. Combine all ingredients in the bowl of a food processor. Purée until smooth and creamy.
2. Store refrigerated for up to 5 days.

Pumpkin Pie Parfait

1. Combine the pumpkin purée, silken tofu, maple syrup, vanilla, cinnamon, nutmeg, and salt (if using) in the bowl of a food processor and purée until smooth and creamy.
2. Spoon some of the pumpkin mixture into the bottom of a parfait cup, top with some of the Vanilla Cream Sauce, and add more of the remaining pumpkin mixture.
3. Serve garnished with some of the chopped walnuts.