Pumpkin Praline Parfaits combine rich layers of custardy pumpkin goodness with a satisfying sweet nutty caramel crunch!
Pumkin Praline Parfaits
Vegan Pumpkin Cream
Some time ago I started working on creating a vegan pumpkin cream. I wanted something different from pumpkin pie to infuse into the holiday menu. Cashews make a great base for many creamy recipes. After soaking and blending, they transform into a thick velvety lushness that hints at a sweetness as it melts on your tongue. Add the earthy flavor of pumpkin, a little sweet nectar and notes of cinnamon — a perfect marriage! A pumpkin cream to die for!
Pumkin Praline Parfaits
Adding Candied Pecans
While making my pumpkin cream I was enchanted by the shower of color out my kitchen window. The leaves were beginning to fall. The only thing missing was the scent of my Healthier Candied Pecans floating through the air.
Pumkin Praline Parfaits – Candied Pecans
They only take five minutes to prep so I threw a quick batch in the oven. As they were cooling I popped a few in my mouth. While the taste of caramelized nut still lingered, I tasted my pumpkin cream again to be sure I was happy with the outcome. That’s when the magic happened!
Pumkin Praline Parfaits – Vegan Pumpkin Cream
The two combined to make such an amazing flavor and texture experience that I knew I had found the answer to my pumpkin cream dessert question. After chopping my pecans into small morsels I layered them alternately with the pumpkin cream in a small cordial glass. Fantastico!
Pumkin Praline Parfaits – Parfait Layers
Pumkin Praline Parfaits – Ready to Eat
Pumpkin Praline Parfaits – Serving Options
This dessert can be served in petite or normal size glasses. If you want to use larger parfait glasses the recipe can be doubled.
The parfaits are delicious as they are, but my Easy Coconut Whipped Cream makes a tasty finish on top or as an additional layer added to the parfait itself. Dreamy!
Pumkin Praline Parfaits
Leftover Pumpkin Puree
If you have any leftover pumpkin puree after making this recipe, here are some other treats you can whip up: My Mocha Pumpkin Scones or Peanut Butter Pumpkin Muffins.
Also, I must confess–if you have any leftover pumpkin cream it is a phenomenal addition to a bowl of oatmeal! Enjoy!
Pumkin Praline Parfaits
Pumkin Praline Parfaits
Pumpkin Praline Parfaits combine rich layers of custardy pumpkin goodness with a satisfying sweet nutty caramel crunch!
Ingredients
- 1 cup raw cashews (soaked)
- 1/4 cup plus 2 tablespoons plant based milk (I use cashew)
- 1/4 cup plus 1 tablespoon pureed pumpkin (cooked fresh or canned)
- 3 tablespoons coconut nectar (maple syrup may be subbed with some change in flavor)
- 1/8 teaspoon cinnamon
- dash finely ground sea salt
- 1 cup Healthier Candied Pecans (chopped)
- Optional
- Easy Coconut Whipped Cream (Note, coconut milk will need to chill overnight).
Instructions
- Prepare Healthier Candied Pecans. Cool and chop into morsels. Alternatively, pecans can be chopped prior to candying.
- If using Easy Coconut Whipped Cream, make this while soaking cashews.
- 1) Soak cashews in 1 and 1/4 cups very hot water for about 20 minutes. Cashews should be soft, tender and slightly swollen. Rinse and drain.
- 2) Place soaked and rinsed cashews, plant-based milk, pumpkin puree, coconut nectar, cinnamon, and salt in high speed blender (food processor should also work). Blend until smooth, periodically stopping to scrape sides.
- 3) Alternate layers of Healthier Candied Pecan morsels and pumpkin cream in glasses of choice. Amount of layers will vary depending on size of glass. For a four ounce glass, I used between 1 to 2 tablespoons for each of the layers. Amounts vary on wider and narrower parts of glass. If desired, top with Easy Coconut Whipped Cream or add additional layers.
- Note Longer refrigeration times will result in the nuts becoming chewy.
Notes
Prep Time
Does not include time to make Healthier Candied Pecans or soak cashews.
![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! π―β
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Anyone who knows me knows I love my scones!β€ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-βthereβs much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You knowβthe ones that sit behind the glass case and tease you with their golden brown pie shaped promise.π
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Iβd been hoping that one of the chain stores (Iβm lookinβ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldnβt be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you β€ them as much as I do!ππ
Link to the recipe is up top! βοΈ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Can cashew butter be used instead of soaked and processed cashews?
Hi Sara, I have not tried this substitution but I think it could work. I would probably use unsweetened cashew butter or reduce the coconut nectar a bit. Also, you’d want to use about one half cup of butter or so to replace the one cup of whole cashews. I hope this helps. Let me know how it goes! π