Recipes » Desserts » Pumpkin Pie Parfait
T. Colin Campbell Center for Nutrition Studies

Pumpkin Pie Parfait

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
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

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
Plant-Based Nutrition Certificate

Instructions

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.

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