Pumpkin Pie Parfait with Cranberry-Orange Coulis and Coconut Whip

By Chef:  Crystal Bonnet
Posted: October 17, 2017


Click to rate this post!
[Total: 0 Average: 0]

Can’t get enough of all things pumpkin? Get ready for the ultimate pumpkin dessert – that also happens to be RAW. Can’t beat that!  There are so many flavors going on here; spice, tart and tangy and super creamy and different textures of soft and crunchy. This raw, vegan, parfait is great for upcoming festivities and holiday parties!


Coconut Whipped Cream
  • ½ cup packed young coconut pulp
  • ½ cup coconut water
  • ½ cup cashews
  • 2 tablespoons coconut nectar
  • ¾ teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 ½ teaspoons lemon juice
  • ¼ cup + 1 tablespoon coconut oil melted
Pumpkin Puree
  • 2.5 cups pumpkin peeled and chopped
  • ¾ cup almond or coconut milk
  • 6 dates soaked and pitted
  • 1 teaspoon vanilla
  • 1.5 teaspoons pumpkin spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon clove
  • Dash of Himalayan salt
  • 2 drops stevia
Cranberry-Orange Coulis
  • 3 cup raw cranberries
  • 1 orange juiced
  • 4 tablespoons coconut nectar
  • Dash of Himalayan salt
Candied Pumpkin Seeds and Pecans
  • ½ cup pumpkin seeds
  • ½ cup pecans
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon


Pumpkin Puree
  1. Place pumpkin and almond milk in a high-speed blender and blend until smooth.
Cranberry-Orange Coulis:
  1. Place all ingredients in a high-speed blender and blend until smooth.
Candied Pumpkin Seeds and Pecans
  1. Place all ingredients in a food processor and process until chunky and combined.
  1. Layer a parfait glass starting with the candied nuts and seeds, followed by pumpkin puree, cranberry coulis and coconut whip cream. Keep repeating until the glass is full. And remember, have fun!