This Pumpkin Pie Parfait is Vegan, Paleo, Gluten Free, Refined sugar-free. The perfect addition to your holiday table!
I came so close to caving in. I was on the last leg of my Personal Paleo Code Reset and I almost threw away 3.5 weeks of hard work for a piece of chocolate.
I opened the cupboard held the chocolate in my hand, broke off a block, stared the enemy in the eye then put it back. Man that was hard! Sometimes I feel like I deserve a medal for my level of self-control. It gives me solace to know there are so many others out there like myself. Fist bump to all those on the Personal Paleo Code Reset and Whole30 diet
I have a sweet tooth. After lunch and dinner I religiously have one, two blocks of dark chocolate, my treat. For 3.5 weeks I had replaced that with a Medjool date. Yes I swapped a block of chocolate for a date.
Kind of sad I know.
It was working just fine though and I was beginning to feel I was over chocolate. But that night, that lone date was not gonna cut it, I wanted more. So after I put the chocolate away I quickly got to work and had this pumpkin pie parfait whipped up in about 15 minutes. Really. I needed my fix and I needed it immediately.
Luckily I had half of a roasted pumpkin sitting in the fridge leftover from lunch. If you have canned pumpkin puree your prep time will be further reduced.
Here’s how I did it :
Pumpkin Pie Parfait Top Layer
Puree roasted pumpkin. Add a banana and a chia egg. (chia egg = 1 tablespoon chia seeds+3 tablespoons water)
Pumpkin Pie Parfait Bottom Layer
Toast walnuts until fragrant. When walnuts are fragrant remove from the pan and process them in a food processor until crumbly. Add dates and process until broken down. In the very same pan you toasted the walnuts, add a little coconut oil, turn your burner on the lowest setting possible and add the berries. Allow the berries to warm through then remove from the heat.
Fill the bottom of your jars or glasses with the walnut mixture to form the first layer. Layer mousse mixture on top. Spoon warm berries over the mousse.
Grab a spoon and dig in!
You can easily make this parfait ahead of time. It makes the perfect dessert for one or a dinner party and it’s 100% Personal Paleo Code Reset and Whole-30 diet compliant!
Have you tried a reset or detox diet lately? I would love to hear about your experiences in the comment section below.. 🙂
Pumpkin Pie Parfait
Ingredients
For the crumble
- 1 ½ cups walnuts
- 10 Medjool dates
- 1 teaspoon cinnamon
For the pumpkin mousse
- 2 cups pumpkin puree
- 1 banana
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 teaspoon vanilla extract
For the berry topping
- 1½ cups berries
- 1 teaspoon coconut oil
Instructions
- Toast the walnuts until fragrant.
- Soak dates in hot water while walnuts are toasting.
- Make chia egg by combining 1 tablespoon chia seeds with 3 tablespoons of water and set aside. When walnuts are fragrant remove from the pan and process them in a food processor until crumbly.
- Add dates and process until broken down. Remove mixture to a plate or bowl, you will need to use the food processor again.
- In the very same pan you toasted the walnuts, add a little coconut oil, turn your burner on the lowest setting possible and add the berries. Allow the berries to warm through then remove from the heat.
Make the mousse filling
- Process all mousse ingredients in your food processor until smooth
Assemble
- Fill the bottom of your jars or glasses with the walnut mixture to form the first layer.
- Layer mousse mixture on top.
- Spoon warm berries over the mousse.
- Grab a spoon and dig in!
This looks really good! I love the walnut crumble idea!
Thank you Ariana! I could eat the crumble by the spoonful..:)
Oh yeah! My girls would LOVE this 🙂 Fun idea!
Thanks Renee! They can even help in the prep it’s that easy!
Looks delicious & nutritious 🙂
Thanks Faith! That’s a winning combo right? 🙂
Good for you for not eating that chocolate!
Oh my goodness Jennifer you have nooo idea how hard it was not to!.. LOL
What a great pumpkin pie alternative! Love that it’s gluten-free, dairy-free, and egg-free. Pinning to my allergy free board!
Thank you Karen! Appreciate the pin.. 🙂
Lovely recipe. Love that you used a baked squash and your photos are great, inspiring and helpful. Dates are SOO good; so I think you found a worthy substitute. 😉
Thank you Megan! Dates really are awesome and after 3 weeks on the diet they begin to taste like chocolate..:)
Wow this looks great! I love using dates in recipes like this. What a yummy combo.
Thanks Emily! Dates really are nature’s perfect sweetener!
WOW! I don’t care if fall is over….I’m totally making this pumpkin pie parfait! <3
Go for it Tash! Who says pumpkin is only for fall.. 🙂
Oh. My. Goodness. Tomorrow….I have everything to make this already! Yay!!
Great Kim! Let me know how you liked it.
What a delicious and healthy parfait! I have a feeling this would be perfect for both breakfast and dessert..
Oh yes Thalia! I had the leftovers for breakfast.. 🙂
YUM! I adore pumpkin everything.
Me too Kylie!! 🙂
I’ve never thought of using pumpkin for something like this. I’ll have to try it!
Thanks Chloe! Let me know how you like it 🙂
My kids love anything pureed or smoothie-like. I am sure they would gobble this up!
Thanks April. Let me know how they like it!
What a great idea! I hadn’t thought about using pumpkin in a parfait — it sounds delicious!
Thanks Loriel! I love parfaits, I’ll turn anything into a parfait! lol
I’ve never been been a massive fan of pumpkin as find the flavour by its self a bit weird. But love the combination so will definitely give it a go! #sundaysweets
Give it a try Martyn you might be pleasantly surprised.. 🙂
Wow, this has everything that I love in it! I have to try this!!!
Let me know how you like it Sara!!
It was so great to find your page through Gluten Free Fridays over at Vegetarian Mama! I love this pumpkin pie parfait! It’s filled with lots of seasonal flavors, and it’s great how you can prepare it in advance. Hope you’re enjoying a beautiful weekend. 😀
I LOVE pumpkin anything! And this pumpkin pie parfait looks so good. Healthy enough that I think I could get away with eating it for breakfast too. I’m featuring it on Savoring Saturdays this weekend. I am excited to see what you share this week!
Hi Brianna it’s definitely healthy enough for breakfast! Thank you so much for the feature, see you on Saturday.. 🙂
Hi Krystal,
Pumpkin parfait – sounds like a tasty healthy dessert – perfect for the Fall season. Thanks for sharing on Real Food Fridays. Pinned & tweeted.
This recipe appears to be incomplete! Can you finish it?
Thank you for the heads up Sarah. I have adjusted the recipe card.