Pumpkin game still going strong in my kitchen. I think I’ve whipped up my 20th batch of these pumpkin banana muffins today while I was also making these. I’ve been toying around with pumpkin parfaits for our Thanksgiving menu instead of the traditional pie, which no one really cares for. In my house, individual desserts always seem to be a bit of a hit. They are just the right size, so you avoid more overeating on Thanksgiving and they look beautiful when served.
Today was a test run and I used Purely Elizabeth granola and a gf graham cracker version with some cocoa nibs. Both were a hit and you can customize by what your guests would like or offer a variety. So much fun to make and so forgiving. I love food that’s forgiving because I’m always making mistakes.
1.5 cups of raw cashews soaked overnight in cold water
1 cup of pumpkin puree
1/4 cup of almond or cashew milk (unsweetened) – I used Silk cashew milk
1/4 cup of maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove
You can use pumpkin seeds, chopped walnuts, almonds, cacao nibs, toasted coconut, vegan chocolate chips, shaved chocolate – let your imagination run wild.
I used Purely Elizabeth granola as my crunchy layer. This is completely versatile and up to you.
Coconut Whip I used So Delicious which is available at most grocery stores in the vegan/gf aisles.
Directions for making the cashew cream pumpkin layer:
Once you’ve soaked your cashews overnight – drain and give them a good rinse. Let them drain completely and then add to your high speed blender – I use my Vitamix, along with other ingredients through salt. Blend on high or setting number 10 until creamy. Taste and adjust spices and creaminess. You can add a teaspoon more of the nut milk if needed. Boost the sweetness with more maple syrup. Again, this recipe is very forgiving. We love cinnamon so I added additional at this time. Blend again if necessary.
Taking your glass vessels (which ever you choose to use), Ball jars work nicely too by the way – layer pumpkin first, then some coconut whip then nuts or granola then repeat. You can fill the glass or go halfway. I topped with additional granola. Refrigerate until you plan to serve. These can be made about 1-2 hours ahead of time so that the granola doesn’t soften too much. You want the contrast between the silky smooth and crunchy.
I’m planning some fun upcoming posts and giveaways. I’ll be sharing tips for winter running, Friday favorites and some great running safety tips. Hope you’re all having a great week… hard to believe November is knocking at the door! Gah.
— Knead to Cook