When I first created these pumpkin parfaits I used pumpkin puree mixed with pear, pure syrup , ground nutmeg, and cinnamon, but because this is often still such a well-liked post on NITK I chose to revamp the recipe a tad and put up some shiny new photos.
I found within the original recipe that the pumpkin and pear mixture was a touch too intense, and that i made the switch to making an upscale and velvety pie cashew cream to layer between the yogurt and granola in these parfaits.
The pie cashew cream still features a definite pumpkin flavour from the pure pumpkin pureé (whoa that’s tons of pppp’s!) but it also features a nice richness from the cashews and is sweetened perfectly with the pear and syrup . rather than just nutmeg and cinnamon I used a pre-blended pie spice mix for ease and additional flavour.
In the original recipe I used plain Greek yogurt and organic nut granola to layer with the pumpkin, except for this version I’ve swapped out the Greek yogurt for coconut yogurt due to my dairy allergy (I didn’t have a known issue with dairy in 2012 once I first posted this!), so it’s totally up to you which of them yogurt you select to use.
These parfaits make a stunning breakfast or snack to enjoy during the day and with the mixture of yogurt, pumpkin, pear, and granola they're loaded with digestion boosting probiotics and fibre so your body will many thanks for all the love and goodness.
I have to admit, amidst the sleep-deprivation and baby challenges that overtook past week, these delicious and perfectly pumpkiny parfaits were a pleasant treat for both Justin and I! Hemsley even enjoyed a number of the pumpkin pureé herself! I gave her a couple of spoonfuls as i used to be making the recipe as we are very slowly introducing her to some solids then far she’s loving everything she’s tried. Hopefully this is often the start of a positive new food experience for her!
Ingredients
- Pumpkin Pie Cashew Cream:
- ½ cup raw cashews
- ½ cup water
- 2 cups pure pumpkin puree
- 2 teaspoons pie spice
- 2 tablespoons pure syrup
- ½ very ripe pear (cored)
- pinch of salt
- Parfaits
- 2 cups plain (or naturally sweetened vanilla) coconut yogurt or Greek yogurt
- 1 cup + ¼ cup your favourite gluten free granola (I used Glutenull Quinoa Granola)
- the pie Cashew Cream
Instructions
- Prepare the pie cashew cream first.
- Soak the cashews within the ½ cup water for 1 hour minimum, then drain and increase a high speed blender.
- Add within the pumpkin puree, pie spice, syrup , pear, and salt and blend until completely smooth.
- Remove from the blender with a spatula and transfer to a bowl*.
- Using 4 small jars, add ¼ cup of yogurt to rock bottom of every jar.
- Next, layer ¼ cup granola over the yogurt in each jar.
- Next, divide the pie cashew cream between the 4 jars, layering over the granola.
- Divide the remaining yogurt between each jar layering over the pumpkin cream, then finish by topping each jar with 1 tablespoon of the granola.
Enjoy!
Notes
*You may chill the pie cashew cream within the fridge until you're able to assemble the parfaits otherwise you can make the parfaits and place them within the fridge for half-hour in order that they're nicely chilled.
