Pumpkin Parfaits

Name: Pumpkin Parfaits
Yield: Makes 6 parfaits
Ingredients: ¼ teaspoon (1 ml) ground nutmeg, plus more for garnish; 3 cups (750 ml) Cashew-Pear Cream, chilled; ¾ cup (185 ml) Wholly Granola, chopped walnuts or pecans, or a combination of Wholly Granola and nuts; ½ teaspoon (2 ml) ground ginger; 1 can (15 ounces/425 g) pumpkin puree (see Tip); ½ cup (125 ml) fortified unsweetened soy milk or other nondairy milk; ¼ teaspoon (1 ml) ground cloves; ¼ cup (60 ml) pitted soft dates, packed; 1 teaspoon (5 ml) ground cinnamon, plus more for garnish

Preparation info

Makes
6
parfaits

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

If you love pumpkin pie, you’ll be smitten with these parfaits. They capture all the irresistible flavors of the pie without the high-calorie crust, and they make a beautiful presentation.

Ingredients

3 cups (750 ml) Cashew-Pear Cream, chilled
1 can (

Dessert
Gluten-free
Vegan

Method

Put 1 cup (250 ml) of the Cashew-Pear Cream and the pumpkin, milk, dates, cinnamon, ginger, cloves, and nutmeg in a food processor and process until smooth.

Have ready six parfait glasses or tall glasses with stems. To assemble the parfaits, spoon 3 tablespoons (45 ml) of the pumpkin mixture into each glass. Top with about 2 tablespoons (30 ml) of the