Spiced Pumpkin Parfait

Spiced-Pumpkin Parfait

Serves 4



Pumpkin layer:

  • 2 Cans Farmer’s Market Pumpkin Pie Mix
  • ½ C cashew butter


  • 1 pack of Graham Crackers
  • 1 C of crushed pecans
  • 2 Tbsp. coconut oil
  • ¼ tsp of sea salt

Coconut Whip Cream:

  • 2 Cans of coconut milk
  • 2 tsp of maple syrup
  • ½ tsp of vanilla extract


Pumpkin layer: Clark’s carries a fabulous brand of pumpkin puree by the company Farmer’s Market called “Organic Pumpkin Pie Mix”. It already has the sugar, and spices mixed in, so we just skipped a few steps! Mix in cashew butter thoroughly and place in the fridge. Crust: for the crust, place graham crackers in food processor until grainy and powdered. Pulse pecans as well until crumbly. Work remaining ingredients together until thoroughly incorporated. Set aside. Coconut Whip Cream: so easy! Place coconut milk cans in fridge overnight, or in the freezer for 20 minutes. Remove thick cream layer, discard water. Place in a chilled mixing bowl, use a whisker and whisk until fluffy and airy. Add vanilla and maple syrup, continue to whisk, then leave in the fridge to set. Layer as viewed, or as desired, you can even create a layer of just crushed pecans! Top with cinnamon and use cinnamon sticks for decoration. Enjoy!


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