Pumpkin Pie Parfait Recipe | Easy Vegan Thanksgiving Dessert

Name: 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; coconut yoghurt/ cream; toasted nuts; granola

thehappyfoodie.co.uk

A light autumnal dessert, this spiced pumpkin parfait uses tinned purée for ease. Think pumpkin pie but with much less hassle.

View full recipe on thehappyfoodie.co.uk

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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
coconut yoghurt/ cream
toasted nuts
granola