Oh Yum: Easy Vegan Pumpkin Parfait
So you didn’t think I was going to leave you without pumpkin pie of some sort did you? Come on! It’s the Fall season and with the aromas of Thanksgiving and Christmas in the air - it’s time for pumpkin spiced EVERYTHING! While you could look up a complicated vegan pie recipe, the easier route is this creamy, crunchy treat. The nutty crumble subs in for a crust and coconut whipped topping adds an extra wallop of creamy goodness. Let’s get this baby going!
Black Walnut Crumble
Note: you can use this on top of vegan yogurt, ice cream, pies, you name it. Make a batch and keep some in the freezer for when you need that sweet crunch. We found this recipe from the Forager Chef and we’ve got no complaints over here!
2 cups oats
4 tbsp molasses
3 tbsp vegan butter
1/4 tsp sea salt
1/4 cup black walnuts, shelled and chopped
Pumpkin Parfait (makes 2 servings)
Ok, so this isn’t whole food down to the last detail. I went a little easy peasy on this one, using a vegan pudding mix from Simply Delish (available at Lucky’s Markets or online).
1 packet Simply Delish Vegan Vanilla Pudding Mix
1 1/4 cup pumpkin puree (not pumpkin pie mix)
1/4 cup whipped coconut topping (we used So Delicious)
1 tablespoons ground cinnamon
.5 teaspoons ground ginger
.5 teaspoons nutmeg
.5 teaspoon ground allspice
.5 teaspoon ground cloves
Combine the pumpkin and spices, then add in the pudding mix and mix with a hand mixer for about 2 minutes until fully combined. Gently fold in the coconut topping and then pipe or spoon into your serving dishes. Chill covered until ready to eat, then top with crumble and whipped topping. Enjoy!