• Christy Whitney

Pumpkin Parfait


There is something magical about eating parfaits. Who can resist the multiple layers of thick, creamy textures and the pure fun of eating them out of a wine glass? Think of this recipe as an upgraded pumpkin pie.  These parfaits are irresistible and delicious!


Pumpkin Filling

1 ½ cups pumpkin puree

¼ cup coconut sugar

1 tsp cinnamon, or to taste

½ tsp vanilla

½ tsp nutmeg

1 TB almond butter

½ tsp turmeric

2 TB coconut oil 

¼ cup full fat coconut butter

Blend all the filling ingredients except the coconut oil and butter until smooth. Add the oil and butter and blend until well mixed. 

Chill in the refrigerator for a few hours. 



Cream

¾ cup cashews (soaked in water for a minimum of 2 hours)

3 TB raw honey

1 ½ teaspoons lemon juice

1 tsp vanilla

⅓ cup melted coconut oil 

1 cup coconut butter

It is Important for the cashews to be completely broken down for proper thickening, hence the soaking. Blend all ingredients except for the coconut oil and butter until smooth. Add the oil and butter and blend until well mixed. Pour into a bowl and chill in the refrigerator for 12 hours. If you want to speed up the firming, freeze for a 1 hour then put back into the fridge. 


Pecan layer

1 cup pecans

1 tsp cinnamon

Place pecans and cinnamon in a food processor. Pulse until chopped, keeping the mixture chunky.  


Cranberry Layer

1 cup fresh (frozen if needed) cranberries

¼ cup raw honey

¼ tsp lemon juice 

Place all ingredients in a food processor and pulse until chopped, keeping chunky. 

Layer the filling, cream, pecan and cranberry layers in any order you would like into a wine glass or goblet, be creative. 


Enjoy! 

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