PUMPKIN PIE PARFAIT Recipe - GLUTEN FREE, Dairy Free, and VEGAN options!
The best part of Thanksgiving for Abbey, and most of the rest of us as well, is Pumpkin Pie. It's one of the oldest and most traditional Thanksgiving desserts of all time. It's also loaded with cream, butter, and a fatty crust. Abbey does away with all that and brings you a recipe for an outstanding Pumpkin Pie Parfait that isn't just gluten free and dairy free, it's also vegan friendly.
When it comes to putting together a Thanksgiving feast no one really has time to make a dessert to suit everyone, you could end up making four different kinds of pie just to suit everyone's dietary needs. The Pumpkin Pie Parfait puts an end to all that nonsense once and for all and doesn't sacrifice any of that delicious pumpkin pie flavor.
The first step in this recipe is to create the core of the Pumpkin Pie Parfait, your mousse. Abbey pre-soaked cashews overnight in cold water, a recommended step to reach the right consistency in your Parfait. Puree your cashews until they reach a grainy paste like consistency. Next open a can of coconut milk carefully remove the cream from the top of coconut milk can, then drain off the water and pour the remainder into your food processor. Now add your pumpkin, maple, vanilla, pumpkin pie spice, salt, and coconut oil into the food processor as well. Puree that until it's completely smooth and creamy and then set it aside.
Now onto the vegan gingersnap crust. In a small food processor, or even the same blender, pulse your dates until they break up into a very fine mince and then add in the cookies, cinnamon and coconut oil. Process these until they reach a sticky crust like consistency.
Now that you have all the basics out of the way, it's time to get fancy. That's right, you guessed it. It's time to make your meringue. Fill a medium to large sauce pot with an inch of water and put it over medium high heat bringing it to a simmer. Place your egg whites, sugar and cream of tartar into the bowl of a stand mixer, if you have one, if not a heat-proof bowl will do the job nicely as well. Set the bowl over the pot of simmering water. Now using a whisk or a hand-mixer beat the eggs and sugar until the sugar dissolves. Continue to beat until the mixture turns white and you start seeing wave like patterns in the meringue. At this point you should have a very thick, glossy meringue. You will know that you have dissolved the sugar when you can't feel it between your fingers.
Transfer the bowl to your stand mixer or simply remove it from the heat if you’re using a hand mixer. Add in vanilla and beat this on high until stiff peaks form. It should take about another 3-6 minutes. When that's complete transfer the contents to a piping bag or a large plastic bag with the corner cut out. Now, finally, it's time to build your Pumpkin Pie Parfait.
You have 3 options when it comes to the construction of your Parfait:
For the ULTIMATE OPTION: You start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse. Using another piping bag, pipe the meringue onto the mousse and use a blow torch to toast the meringue.
GLUTEN FREE OPTION: Using a piping bag, pipe the mousse into a serving dish and top with the meringue. Use a blow torch to toast the meringue.
VEGAN OPTION: Start by layering in a few spoonfuls of the crust in the bottom of a serving glass. Using a piping bag, pipe the mousse half way up the serving dish. Add another layer of the crust and finish with more mousse and a sprinkle of crushed pecans.
We hope this recipe will help take the headache out of your Thanksgiving dessert options and as always thank you for watching. If you have any suggestions, comments, or even a Pumpkin Parfait recipe of your own please feel free to chime in.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
Vegan Pumpkin Pie | The Viet Vegan
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♥ Vegan Pumpkin Pie:
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♥ How to make fresh pumpkin puree:
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Vegan pumpkin pie and pumpkin mousse (easy) / Vegan thanksgiving recipes
Here are easy recipes for vegan pumpkin pie and pumpkin mousse parfait. This is a vegan version of the classic pumpkin pie, and I'll also show you how to make a pumpkin mousse parfait with vegan whipped cream and granola. The pumpkin parfait is perfect for people who want to change things up and want a different take on the pumpkin pie. Easy vegan thanksgiving dessert recipes. The pumpkin pie is made with silken tofu and no coconut milk and the pumpkin mousse parfait is made with coconut milk and no tofu and no crust. Delicious dairy free pumpkin pie.
Vegan pumpkin mousse parfait recipe
Easy vegan pumpkin pie recipe. Only 7 ingredients!
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I take Ritual supplements that are vegan, sustainably sourced, non-gmo and contain no fillers.
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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection.
My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years! I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.
I finally got it to stick after spending more time educating myself, connecting with the ethics of veganism and finding a vegan online community so I didn’t feel like an outsider. I’ve now been a satisfied and healthy vegan since 2015.
Follow vegan activists like
Earthling Ed
James Aspey
That Vegan Couple
Learn the basics of vegan nutrition by following doctors that aren't in it for the money, but that are in it for understanding the science.
Dr. Michael Gregor
Dr. Garth Davis
Read the book The Joyful Vegan by Colleen Patrick Goudreau
Watch Earthlings
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Watch Cowspiracy On Netflix - Here is a snippet
#veganpumpkinpie #veganthanksgiving #pumpkindessert
Perfect Pumpkin Pie | Jamie Oliver
Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!
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Low Cal/High Protein PUMPKIN PIE *easy recipe*
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FullyRaw Pumpkin Pie!
You haven't tried Pumpkin Pie until you have tried my magical vegan Pumpkin Pie! It's FullyRaw, low-fat, and SUPER sweet! Watch me turn into a pumpkin as I share with you this unbelievable recipe! Mom even quotes, Don't tell your grandma it's better than hers! You want a slice of this pumpkin spice! ;) This low-fat raw vegan recipe is the ultimate holiday pie to share with family and friends! Give it a thumbs up if you think it's DELICIOUS, and be sure to watch the BLOOPERS because they are my favorite part of this pie! Please leave your comments below! HUGS!
It's so easy to make in just 2 easy steps! In order to make this recipe, you will need a blender as well as a food processor and a pie dish. Rawfully Organic has the best non-profit deals on the Vitamix blenders! Please email kristina@rawfullyorganic.com for the details!
Ingredients for the Crust:
1-1.5 Cups of Pecans
1 Lb of Fresh, Wet Dates
Directions for the Crust:
Process both ingredients in a food processor until they reach a crust-like consistency.
Press the crust into your pie pan.
Ingredients for the Pumpkin Pie Filling:
1 Pie Pumpkin
2 Lbs Dates
1 SUPER Ripe Persimmon
1 Large Tsp. of Cinnamon
1 Tiny Pinky Finger of Ginger
Optional: Scrape from a Vanilla Bean
Directions for the Filling:
Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin.
Add all of the rest of the ingredients.
Pour the filling into the crust and spread it in evenly.
Freese the pie until it firms up.
Serve chilled!
Watch the video for more details on how to make this recipe!
Enjoy immensely and share with family and friends!
This recipe is created for you with LOTS of love for the special holidays by FullyRawKristina aka Kristina Carrillo-Bucaram. Hugs!
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Filming & Editing by Kristina Carrillo-Bucaram and Matt Garza of
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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!