Vegan Pumpkin Pie Parfaits
Serves: serves 4
Pumpkin Mousse, Option #1
    (this version works best with a high powered blender)
    • 1 heaping cup pumpkin puree
    • ½ cup raw cashews, soaked 4-6 hours, drained and rinsed
    • ½ cup full-fat coconut milk
    • ¼ cup maple syrup
    • 1½ teaspoons cinnamon
    • 1½ teaspoons pure vanilla extract
    • heaping ¼ teaspoon sea salt
    Pumpkin Mousse, Option #2
      (this recipe will work with any blender or food processor)
      • 1 heaping cup pumpkin puree
      • ½ cup thick coconut solids*
      • ¼ cup maple syrup
      • 2 tablespoons creamy/runny almond butter
      • 1½ teaspoons cinnamon
      • 1½ teaspoon pure vanilla extract
      • heaping ¼ teaspoon sea salt
      For the parfaits:
      • heaping ½ cup pecans, toasted and crushed
      • Coconut whip, store-bought or homemade**
      1. Blend all mousse ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the mousse will be thicker if it sets overnight).
      2. To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin mousse and dollop of coconut whip to each serving.
      *Refrigerate 1 (14-ounce) can of coconut milk overnight. Scoop thick solids off top.

      ** Homemade Coconut Whip:
      solids from 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
      ⅓ cup powdered sugar
      Few drops of vanilla extract

      pictured: 3-inch tall Weck Jars

      Note: this recipe fills 4 (3-inch) small jars, double the recipe to fill larger jars or to serve more.
      Recipe by Love and Lemons at