Pumpkin Parfaits

Leave a comment

October 13, 2016 by Virginia

Sometimes you need a little sweetness in your life! This recipe is my modified version of the parfait recipe from the minimalist baker, who has tons of amazing ideas. This recipe is great to share amongst friends and family for small parties and it’s one that everyone will love! But keep the recipe handy -as you’ll be asked for it all night 🙂

Pumpkin Parfaits




  • 1 batch (~1 1/2 cups) Coconut Whipped Cream
  • ~ 2 cups Pumpkin Butter*, chilled
  • Store bought (vegan) Granola

Pecans optional

  • 1/2 cup pecans, roughly chopped
  • 1/2 Tbsp coconut oil
  • 1/2 Tbsp maple syrup
  • 1/2 Tbsp coconut sugar (or sub organic brown sugar)
  • Pinch ground cinnamon



  1. If you haven’t already, prepare pumpkin butter and coconut whipped cream and place in plastic freezer bags (or piping bags) and set in the refrigerator to chill. When ready to assemble, snip the corner for easy assembly.
  2. FOR THE PECANS: Leave oven preheated to 340 degrees F, and heat a large skillet over medium heat.
  3. Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
  4. At the 5-minute mark, add coconut oil, maple syrup, coconut sugar, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from skillet and add to a baking sheet.
  5. Bake for 3-6 more minutes, or until fragrant and toasted, being careful not to burn. Set aside to cool.
  6. FOR THE PARFAITS: Divide granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (~ 2 Tbsp).
  7. Top with a generous portion (~1/4 cup or 55 g) pumpkin butter* and tap to settle.
  8. Top with a generous amount of coconut whipped cream and tap to settle.
  9. Top with another layer of pumpkin butter, then one more layer of coconut whipped cream. Tap to settle.
  10. If serving immediately, top with the maple cinnamon pecans and remaining granola.
  11. Otherwise, loosely cover with plastic wrap (or lids) and refrigerate up to 3-4 days (though best within the first 24 hours). Top with pecans just before serving to keep them crisp.



  • Spices: If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
  • Granola: if possible, get a seasonal flavor of granola that would go well with Pumpkin – I like using the Nature’s Path pumpkin flax granola mix (pictured below) that can also be used as a cereal.
  • Pumpkin Butter: Don’t have Pumpkin Butter? get the recipe from minimalist baker here!


Much Love,

~Virginia James



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: