Guiltless Pumpkins Parfaits

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Guiltless Pumpkins Parfaits

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October 9, 2021
October 9, 2021

Debbie Zimmerman

Debbie Zimmerman

Pumpkin Pudding:

  • ✓ 1-1/2 cups canned pumpkin (not pumpkin pie filling)
  • ✓ 12 ounces silken tofu extra firm (drained)
  • ✓ 8-10 Medjool dates chopped
  • ✓ 1 cup vanilla plant-based milk
  • ✓ 2 teaspoons vanilla extract
  • ✓ 1 teaspoon cinnamon
  • ✓ ½ teaspoon ginger
  • ✓ ½ teaspoon pumpkin pie spice
  • ✓ 3 tablespoons ground white chia seeds

Vanilla Pudding:

  • 12 oz package Silken Tofu extra firm

  • 3-4 tablespoons vanilla almond milk

  • 3 tablespoons pure maple syrup

  • 2 tablespoons apple cider vinegar

  • 3 tablespoons ground white chia seeds

  • 1 tablespoon pure vanilla extract

Topping:

  • 1/3 cup Ezekiel 4:9 cereal

  • 1/3 cup Grape Nuts cereal

  • 1/3 cup walnuts

  • 1-2 tablespoons pure maple syrup

  • 1/4 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  1. Pumpkin pudding: Place all ingredients in a high-speed blender and puree until smooth. Refrigerate to set.
  2. Vanilla pudding: Place all ingredients in a high-speed blender and puree until smooth. Refrigerate to set.
  3. Topping: Blend all ingredients together. Spread mixture on a cookie sheet lined with parchment paper. Bake at 350 until golden brown. Remove from the oven and allow to cool completely before using.
  4. To assemble: Begin layering with the pumpkin pudding, followed by vanilla and then a layer of crumbles. Top with pumpkin and just a few crumbles. You can also include a slice of candied ginger on top if you are using it.

Note: These are very decorative in a martini glass or something similar where you can see each of the layers. It is best to prepare both puddings and assemble 1-2 hours prior to serving. Cover with a plastic wrap and store in the refrigerator until ready to serve. The cereal topping will soften if prepared too far in advance (it is still quite tasty even soft). 

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