Vegan Pumpkin Spice Parfaits

• Produce

  • 1/2 tsp Ginger, ground
  • 1 (15 ounce can Pumpkin puree

• Breakfast Foods

  • 1 cup Granola, vegan gluten-free

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 tsp Cinnamon, ground
  • 1 9-ounce tub Cocowhip coconut whipped topping
  • 1 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Other

  • 1 11-ounce container So delicious dairy free original culinary coconut milk

Found on godairyfree.org

Description

Ingredients

• 1 11-ounce container So Delicious Dairy Free Original Culinary Coconut Milk
• 1 (15 ounce) can pumpkin puree
• ½ cup maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon, plus additional for garnish
• 1 teaspoon ground nutmeg, plus additional for garnish
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ½ teaspoon salt
• 1 9-ounce tub CocoWhip Coconut Whipped Topping
• 1 cup vegan granola (gluten-free, if desired)

Directions

• Pour the coconut milk into a small saucepan and place over medium heat. Stir in the pumpkin, maple, vanilla, cinnamon, nutmeg, ginger, allspice, and salt, to combine. Bring the mixture to a simmer, reduce the heat to low, and cook for several minutes, stirring occasionally. Pour into a bowl, and let cool completely.
• Once the pumpkin puree mixture has cooled, gently stir in about 1 cup of the CocoWhip until just combined. Cover and chill the mixture for two hours.
• Layer the pumpkin mixture in serving dishes with the remaining CocoWhip and granola. Sprinkle with cinnamon and nutmeg, to serve.