Side Pannel
Vegan Pumpkin Spice Parfaits
Vegan Pumpkin Spice Parfaits
- Recipe Submitted by maryjosh on 11/15/2016
Ingredients List
- 1 11-ounce container So Delicious Dairy Free Original Culinary Coconut Milk
- 1 (15 ounce) can pumpkin puree
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon, plus additional for garnish
- 1 teaspoon ground nutmeg, plus additional for garnish
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 1 9-ounce tub CocoWhip Coconut Whipped Topping
- 1 cup vegan granola (gluten-free, if desired)
Directions
Pour the coconut milk into a small saucepan and place over medium heat. Stir in the pumpkin, maple, vanilla, cinnamon, nutmeg, ginger, allspice, and salt, to combine. Bring the mixture to a simmer, reduce the heat to low, and cook for several minutes, stirring occasionally. Pour into a bowl, and let cool completely.
Once the pumpkin puree mixture has cooled, gently stir in about 1 cup of the CocoWhip until just combined. Cover and chill the mixture for two hours.
Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.
Once the pumpkin puree mixture has cooled, gently stir in about 1 cup of the CocoWhip until just combined. Cover and chill the mixture for two hours.
Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.
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