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Pumpkin Pie Parfait

Decadent pumpkin pie parfait with creamy coconut yogurt.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Katie Stewart Wellness

Ingredients

For the pumpkin cashew pudding:

  • 2 cups cashews soaked overnight in water
  • 1 cup pumpkin puree
  • ¼ cup honey or maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch sea salt
  • Non-dairy milk to thin

For the yogurt:

  • 2 cups unsweetened vegan yogurt
  • 2 tbsp honey or maple syrup

Optional topping:

  • Candied pecans
  • Cacao nibs

Instructions

  • Drain and rinse cashews and add to a high-speed blender or food processed along with remaining ingredients for the pudding. Drizzle in non-dairy milk to desired consistency. Blend until smooth. Set aside.
  • In a small bowl, mix the yogurt and sweetener of choice. Set aside.
  • Layer pudding and yogurt into small mason jars.
  • Sprinkle with optional toppings. Serve.

Notes

You can easily halve the recipe for a smaller serving size.
Screw on the mason jar lid and keep in the fridge for up to 5 days or freeze and thaw as needed.