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

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.


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


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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