Pumpkin Pie Parfait Recipe | Easy Vegan Thanksgiving Dessert

Ingredients

• 1 x 400g tin of full fat coconut milk, refrigerated overnight (you can also buy pure coconut cream – if you have access to this, go ahead and buy 1 tin, and use approx. half)
• Approx. 90g pumpkin purée (or see note for homemade)
• Approx. 60ml pure maple syrup
• 1 small lemon, juiced, plus a dash of zest
• 1-2 tbsp arrowroot powder
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp ground ginger
• A large pinch of salt
• To serve:
• coconut yoghurt/ cream
• toasted nuts
• granola