Pumpkin. Pie. Parfaits!
Who needs crust anyway? It’s so last year…
This recipe is what I make when I want pumpkin pie, but am impatient and don’t want to fuss with pie crust (even though I have mastered the art of the gluten-free, traditional, and coconut oil crust).
These parfaits are simple, requiring just 10 ingredients (once you’ve made your pumpkin butter + coconut whipped cream), and come together in about 1 hour. Easy peasy and so yum.
In place of the crust, I opted for a simple cinnamon-maple granola that provides a sweet crunch to the parfait.
But if you’re in a rush, you can also use your favorite store-bought granola, or try one of our seasonal flavors (the Pumpkin Maple Pecan and Sweet Potato being two of my favorites).
The next two layers come in the form of ultra-creamy pumpkin butter and coconut whipped cream. Oh my word. This flavor combination is perfect.
I think I love it more than PB & J. There, I said it.
Last but not least, maple cinnamon pecans add the perfect sweet, crunchy finish.
I hope you all love these parfaits! They’re:
Creamy
Crunchy
Perfectly sweet
Pumpkin-y
Subtly spiced
& So satisfying
These are the perfect easy dessert for fall gatherings, or in place of traditional pie at Thanksgiving. Can you imagine how delicious these would be with a chai latte? Don’t even get me started.
If you give this recipe a try, let us know! Leave a comment it, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.
Cheers, friends!
Pumpkin Pie Parfaits (Vegan + GF)
Ingredients
PARFAITS
- 1 batch Coconut Whipped Cream (~1 1/2 cups as original recipe is written)
- ~2 cups Pumpkin Butter (chilled)
GRANOLA*
- 3/4 cup gluten-free rolled oats
- 1 pinch sea salt
- 1 1/2 Tbsp coconut sugar (or sub organic brown sugar)
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice*
- 1 1/2 Tbsp coconut oil
- 1 Tbsp maple syrup
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)
- 1 pinch ground cinnamon
- 1 pinch sea salt
Instructions
- If you haven’t already, prepare pumpkin butter and coconut whipped cream. 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.
- FOR THE GRANOLA: Preheat oven to 340 degrees F (171 C).
- Add rolled oats, salt, coconut sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.
- In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.
- Arrange on a baking sheet and bake for 15-20 minutes, or until golden brown and fragrant. Stir at the halfway point to ensure even baking. Watch closely near the 17-minute mark as to not let it burn. Remove from oven and set aside to cool.
- FOR THE PECANS: Leave oven preheated to 340 degrees F (171 C), and heat a large skillet over medium heat.
- Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
- 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.
- Bake for 3-6 more minutes, or until fragrant and toasted, being careful not to burn. Set aside to cool.
- FOR THE PARFAITS: Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (~ 2 Tbsp).
- Top with a generous portion (~1/4 cup or 55 g) pumpkin butter and tap to settle.
- Top with a generous amount of coconut whipped cream and tap to settle.
- Top with another layer of pumpkin butter, then one more layer of coconut whipped cream. Tap to settle.
- If serving immediately, top with the maple cinnamon pecans and remaining granola.
- 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.
Notes
*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.
*Nutrition information is a rough estimate calculated without optional ingredients.
Tracey says
Made these and loved that they weren’t so sweet. Like the picture shows, think it needs a little heavier on the pumpkin to not get washed out by the cream. Delish!
Thanks for the review, Tracey!
river says
I’ve made these for every single thanksgiving and just fall dinners we’ve had. They are incredible!! not all of my coconut milks whipped the way I wanted, so I added a layer of greek yogurt and it was great!! I used even bigger sized mason jars, and there was never a single spoonful left. thanks!
Love that, River! Thank you so much for the kind review! xoxo
Paige Sig says
Hello! I cannot seem to find these jars anywhere! Do they have a name? Can you tell me where you bought these? Thank you!
Hi Paige! You can find them here! :D
Katherine says
Hello ! I’m making this for Halloween and I wanted to know the size of the glasses you used and how much fits in them ! Thanks :)
Hi Katherine, we used these small weck jars. They’re just under 1 cup.
Irene King says
Hello, I am allergic to corn and all of its by products. Do you have recipes that are absolutely grain free?
Connie says
Look into Gluten-free Society by Dr. Peter Osbourne…has many recipes that are grain free. Wheat free Market has baking mixes, granolas or Simple Mills has grainfree box mixes sold in stores.
Brittany Matthews says
I just wanted to say thank you so much for all your awesome delicious perfect plant based recipes. I live on your website and have made so many of your recipes. Never have I been disappointed. Most people don’t appreciate food and treat it the right way. I just made your birthday carrot cake never over the weekend and almost ate the entire cake myself. I don’t even like carrot cake usually since you made it, I figuredI’d give it a try. I can’t wait to make this over the weekend. I follow a lot of food bloggers but this by far is my absolute favorite. I don’t think I could even survive without your recipes.
Thank you so much for the lovely comment, Brittany! We are so glad that the site has been helpful for you!
Cheryl says
What can be used in place of coconut oil?
Thanks! This looks so yummy!
Hi Cheryl! Vegetable oil should work, or butter if you are not vegan!
grosir sepatu cibaduyut says
I used to make a pumpkin pie at the time held a banquet for guests or family event. Pumpkin pie dish very tempting if presented well, especially in flavor and presentation process. I hope this website can serve a variety of dishes made from pumpkins.
Kimberly says
I made a quadruple portion of this recipe & served in a couple of large glass bowls, as a family style dish kind of thing, for Thanksgiving this year. Everyone loved it! I did the Aquafaba whip cream rather than the coconut milk, simply because I realized last minute I accidentally bought the low fat kind… Boo… It still turned out amazing! I took a few pics that I’m happy to share if you tell me where to send them. This was simple to make too, once I had the pumpkin butter ready. So delicious! Thank you for such a brilliant change of pace from the standard pumpkin pie.
Jessica says
Thanks so much for sharing this and properly bringing me into the season! I made these for my family tonight after a dinner of your Vegan Fajitas! While the parfaits were pretty good, I think my sugar tolerance is a little low so I might need to make some adjustments.
The pumpkin butter is sooo good even just on toast. I think it would make an amazing gift for family and friends.
Kelly says
Sounds delicious! What could i use instead of the rolled oats. My kids are coeliac and oats are a no no in australia. (Cant buy them uncontaminated and coeliac society do not reccomend eating them anyways) thanks so much
Ana @ Ana's Rocket Ship says
But pie crust takes longer. And I’m just not that patient.
Snow Monkey says
This parfait looks delicious!!!
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Deb says
I made your pumpkin pie parfaits for Thanksgiving this year. It was such a hit! It will become part of my Thanksgiving dessert tradition.
So wonderful! thanks for sharing, Deb!
CrimsonCrow says
Not only did these SOUND fabulous (and I am NOT a pumpkin pie fan!) but, I trusted my instincts and made them for Thanksgiving dessert and they ARE fabulous! I am no cook. No. Really. I never bring things to potlucks, ever. I am always thanking family and friends when they feed me. Then I found this site and started to get excited at possibilities. But, still, no doing. Then I decided to give it a go—
Anyway, I made this for Thanksgiving and my family of choice were enchanted. Truly. They were gushing. These PUMPKIN PIE PARFAITS are da bomb!
I ordered your cookbook a month or so ago and can’t wait for it to be released!
Thanks so much! xoxo
Mira says
This was so tasty. Can’t seem to get the coconut cream to separate out. I am in thailand and have plenty of coconut available. I tried to make it fresh, tried 3 different brands and still didn’t set hard. But I made the cream sweet and put it in the freezer and it got a bit thicker and was tasty even if not like whipped cream:)
Donna says
Hi Dana,
I’m so excited to go buy the ingredients for the pumpkin pie parfaits this morning, but I don’t see the recipe for the Pumpkin Butter?!?!?! Help…can you please send me the recipe for it???
Thank you so much!
Donna
It’s here!
Gwen says
I made something just like this a few weeks ago with roasted kabocha squash & cashew cream! Will try again with a nut/ granola topping. My husband wants a layer of cookie, so I will check your site for a dairy free graham cracker type cookie. Thanks for the great ideas.
Lisa | Mummy Made.It says
This looks delicious! Lucky for me I have some pumpkin purée in the freezer so I can make this ASAP. I might even sneak some caramel sauce on top ?
Heidi Kokborg says
Looks really amazing! :)
rachel @ athletic avocado says
i love pumpkin pie but i never eat the crust! I love this ides of making pumpkin pie into mini parfaits, i’d take this over regular pumpkin pie any day! this looks like it can also be a delicious breakfast too!
Sonia | BrightBird says
Dana these look awesome! And omg the photography :) Licking the screen in 3…2..1..! :D I´ll definitely be making this for a familiy dinner during Christmas :)
One las thing, I´m in lOVE with your blog :) New fellow follower right here :)
Liv Faye says
There’s just something about your recipes that compel me to come back here over and over again! These look soooo delicious, you guys should seriously open a bakery, I would fly all the way just to try your recipes!
Maureen says
I’d take this over pumpkin any day of the week and twice {if I were lucky} on Sunday! :)
Stasja says
That coconut whipped cream looks so delicious and perfect, can’t wait to try it!
Chelsea | Whole Bite Blog says
These are SO cute, I just want to keep them and eat them forever. But mainly eat them, because Pumpkin Butter + Coconut Whip = EVERYTHING I WANT. You are a genius! :)
Eve says
These parfaits sounds amazing; the creamy coconut, the smooth pumpkin and the crunchy granola, delicious, pinned!
Lucia @ The Foodwright says
Oh my goodness gracious, this looks amazing!! YUM! LOVE pumpkin butter.
Me too! I eat it by the spoonful this time of year ;D Hope you love this recipe, Lucia! (lovely name, btw)
Monika says
Dana, you’re a genious! Your incredible talent never cease to amaze me! Keep doing what you’re doing, the world needs individuals like yourself! THANK YOU again for all your amazing recipes! :-D
Too kind! Thanks Monika! xoxo
Katrina @ Warm Vanilla Sugar says
Such a fantastic use for pumpkin butter! These look great!
Jane says
Dana, can I tell you that each time you post something new it just lights up my day?
I am really so impressed by the way you found a way to give that is also making you happy (at least that’s what I gather from what I read you wrote about blogging). When I have a bad day or the weather is just grey, I take a look at your blog an instantly feel better. The combination of mostly delicious recipes, beautiful fotos and your friendly, funny writing seems to instantly make the world a better place. Ok, I’ll stop gushing now, but I had to say it. Last thing: Yesterday I made your pumpkin butter for the 3rd time in a row, my husband and I are now addicted to it.
Ah! Seriously, cue waterworks. Your comment made my day, Jane! Such a great way to start my morning. Thanks for saying hello. So glad you’ve enjoyed the blog and recipes! I hope you love these parfaits! xoxo
Dina says
This is what I LOVE your blog for.
Too kind! xoxo
Rakhee@boxofspice says
These look so good Dana! I love coconut whipped cream!
Emily | Robust Recipes says
Dana, these look divine! I would be very content with this recipe over a slice of pumpkin pie any day. Yum!
Me too! Hope you love it, Emily!
Emilie @ Emilie Eats says
Would it be acceptable to have these for breakfast….? Jk. Still need to try your coconut whipped cream!
Um, YAS. Do it! ;D
Megin says
These are perfect! I’m not much of a crust person and don’t like making it….so these are right up my alley! Thanks for being so inventive!
These are definitely for you if you aren’t into crust! Hope you love them, Megin!
Lisa says
Where did you get those cute containers? They are so fantastic for presentation!
I think they’re from World Market!
Sarah | Broma Bakery says
Crust is my least favorite part. I want all the delicious pie center. Thank you for indulging me.
Sincerely,
My tastebuds
Laura ~ Raise Your Garden says
Haha, I’m always trying to find someone like you to split a pie with. I used to share when I was a kid….I ate the crust….my sister ate the filling. But in this case, I’m willing to marry these pumpkin pie parfaits. They look THAT good! Thanks for sharing.
I would attend that wedding ;D Hope you love these, Laura!
You get me. Hope you love these, Sarah!