Pumpkin Pie Parfait


Short Description:

Alternating layers of easy to make granola and maple sweetened pumpkin puree. A healthy alternative to the favorite holiday treat.

*Recipe for granola makes a large batch, much more than is needed for this recipe. Store left overs in freezer.

Serves 5


For granola:

  • Preheat oven to 300˚ F
  • Mix all ingredients until thoroughly combined.
  • Spread on baking sheet and bake until golden brown, around 45 minutes
  • Stir granola every 10 minutes to prevent burning

For Pie Filling:

In your food processor or blender, process all ingredients until well combined. Store in refrigerator until desired consistency is reached.

For Assembly:

In a glass dish, begin with a thin layer of granola followed by a spoonful of pumpkin pie filling. Smooth filling down if necessary. Alternate layers until dish is full. Serve garnished with a dollop of dairy- free yogurt or cream if desired.


For granola:

  • 3 cups rolled oats
  • 1 cup pumpkin seeds
  • 1 cup unsweetened coconut flakes
  • 1 cup walnuts, roughly chopped
  • 1/2 cup coconut or olive oil
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp sea salt

For Pie Filling:

  • 1 cup pumpkin puree
  • 1 cup almond or coconut milk
  • 2 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 2 Tbsp. coconut oil
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 3 Tbsp. arrowroot powder
  • ¼ tsp. sea salt
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