Okay I know what you are thinking… pumpkin recipe overload maybe? This is the last one I promise! (Maybe). I have wanted to make this recipe for so long but have just not had the time. There are so many flavors going on here; spice, tart and tangy and super creamy and different textures of soft and crunchy.
This recipe is a little more work than most of my recipes, but I assure it’s so worth it!!! There are a lot of components but you will only require a blender and food processor. And… this recipe is perfect for thanksgiving and Christmas cocktail parties; you can make mini parfaits in cute little glasses and really blow your guests away!
I think by now, you all know it’s no secret that I LOVE pumpkin and pumpkin spice, there is just something so warming and comforting about it. Although i don’t like the cold of fall and winter I do like a lot of the food, so I guess you could say it makes up for it in a way!
They say your favorite season is the one you were born in. Well… I happen to be born on Christmas Day, so should I not LOVE winter? But sadly I do not! My favorite season is summer because I love to be outside in the sun and nature, walking my dog. Maybe it’s because I live in one of the coldest places in Canada.
I’m not going to write much more because I’m currently visiting my sister and new nephew in BC and I want to spend as much time with them as I can.
Enjoy this recipe as much as I did, and be creative!!!
Pumpkin Pie Parfait with Cranberry-Orange Coulis and Coconut Whip
Ingredients
Coconut Whipped Cream:
- ½ cup packed young coconut pulp
- ½ cup coconut water
- ½ cup cashews
- 2 tablespoons coconut nectar
- ¾ teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 ½ teaspoons lemon juice
- ¼ cup + 1 tablespoon coconut oil melted
Pumpkin Puree:
- 2.5 cups pumpkin peeled and chopped
- ¾ cup almond or coconut milk
- 6 dates soaked and pitted
- 1 teaspoon vanilla
- 1.5 teaspoons pumpkin spice
- ¼ teaspoon cinnamon
- ¼ teaspoon clove
- Dash of Himalayan salt
- 2 drops stevia
Cranberry-Orange Coulis:
- 3 cup raw cranberries
- 1 orange juiced
- 4 tablespoons coconut nectar
- Dash of Himalayan salt
Candied Pumpkin Seeds and Pecans
- ½ cup pumpkin seeds
- ½ cup pecans
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
Coconut Whipped Cream:
- Place all ingredients except coconut oil in a high-speed blender and blend until smooth.
- While the blender is running, add the coconut oil and blend for a few seconds.
- Set in a shallow large container in the fridge for minimum 12 hours.
Pumpkin Puree:
- Place pumpkin and almond milk in a high-speed blender and blend until smooth.
- Add the remaining ingredients and blend until smooth.
- Place in container and set aside while making the coulis.
Cranberry-Orange Coulis:
- Place all ingredients in a high-speed blender and blend until smooth.
Candied Pumpkin Seeds and Pecans
- Place all ingredients in a food processor and process until chunky and combined.
