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

Recipe:

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.

Ingredients:

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