Description
Make ahead friendly vegan pumpkin pie parfait for all your holiday entertaining! Deconstructed pumpkin pie in a jar with gluten-free “crust”!
Ingredients
“Crust” – Granola & Pie Shaped Cookie
- 1/2 cup walnuts
- 1/3 cup pecans
- 1 1/2 cups oats (quick or rolled & gluten-free certified if needed)
- 1/8 tsp sea salt
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp melted vegan butter
Pumpkin Mousse
- 1 cup coconut cream (refrigerated for 24 hours)
- 3/4 cup pumpkin puree
- 1/8 cup + 1/2 tbsp maple syrup
- Pinch of salt
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg, pinch of cloves, pinch of allspice)
1 Batch Coconut Whipped Cream
- 400ml can full fat coconut milk (refrigerated for 24 hours, or 1/2 – 1 cup chilled coconut cream, see note)
- 1/4 cup icing sugar
- optional: 1/4 tsp vanilla
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Break down the walnuts, pecans and oats until coarsely ground in a food processor or chop the nuts by hand (you don’t want very large pieces of nuts but some chunkiness is nice for the granola).
- If you used a food processor, transfer the mixture to a bowl and stir in the cinnamon, salt, maple syrup, and melted butter.
- If making the pie crust cookies return ½ cup of the granola to the food processor and blitz down into a fine, sticky dough. Scoop 6 equal balls of dough and shape into 6 pie crust cookies with your hands.
- Lay the cookies on the lined baking sheet to one side and pour the granola mixture onto the same sheet. Press the granola down into an even layer but keep it tightly packed to encourage some clumping!
- Bake at 350 degrees F for 12-20 minutes. The cookies should be browned around the edges by the 12 minute mark. Take the cookies out and give the granola a bit of a stir if the edges have started to brown but the centre hasn’t. The granola should be done in 18-20 minutes. Remove the granola from the oven and allow it to cool without stirring it (this should help it to stay clumpier).
- While the granola and cookies bake, combine the mousse ingredients in a blender and blend until smooth. Transfer to a jar or bowl with a lid and let sit in the fridge to set (preferably overnight). It is also best to make the coconut whip ahead of time and allow it to firm up overnight. Both the mousse and the whip can be used right away but they will not be as firm and fluffy.
- To assemble: sprinkle granola evenly into the bottom of your jars. Top with a layer of pumpkin mousse, then another layer of granola, and finish with a layer of whipped cream. At this point you can put lids on your jars and keep the assembled dessert in the fridge until ready to serve. Garnish with the pie crust cookies and a sprinkle of cinnamon just before serving! *If you can keep all the components separate until you are ready to serve, the granola will stay really crunchy. If you assemble them ahead of time the granola will get a little softer but the cookies still pack the crunch!
Notes
Approximate Cost CAD $8.68 ($1.45/serving). $6.23 for the crust and mousse, plus $2.45 for a batch of our coconut whipped cream.
Since this recipe relies on coconut cream, I like to have a little extra chilled in the fridge just in case something happens and I need a backup. If you are wanting to make larger portions I would also suggest having a little extra whip. It keeps well in the fridge for a few days so I find it’s better to have a little leftover than not enough.
Ensure that the oats used in the crust are gluten-free certified for this recipe to be safely gluten-free!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Various
- Cuisine: American