Pumpkin Pie Parfait with Cranberry-Orange Coulis and Coconut Whip

---

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!

Ingredients

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

Instructions

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.

Assembly

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!