Vegan Pumpkin Pie Parfait

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This post was sponsored by Unilever as part of a year long Agents of Change Partnership. I was compensated for this recipe and post, but as always, opinions are 100% my own.

Alternate title: Pumpkin Pie for People Who Can’t Make Pie Crust (Like Me!)

Y’all, I’ve tried a million different times with a million different recipes (OK, maybe closer to 12), but I just can’t figure out how to make a decently attractive, buttery and flaky pie crust.  

Enter this recipe, where it doesn’t really matter if my crust breaks in half as I’m transferring it into the pie dish or if I can’t roll it into anything other than a weird, misshapen oval. Because the base of this vegan pumpkin pie parfait is baked pie crust that’s been broken into chunks, looks truly don’t matter, as long as it’s got taste.

Since I made it with I Can’t Believe It’s Not Butter!® It’s Vegan! it’s definitely got the flavor part down! It’s got the same buttery flavor plus a texture that’s perfect for spreading, sautéing, topping, baking, and apparently, making pie crust! It’s Certified Vegan, and made with sustainably sourced plant-based oils, so it provides the same kind of good fats found in avocado, walnuts and almonds.

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For the pumpkin layer, I used an easy blend of canned pumpkin and canned coconut milk, sweetened with pure maple syrup, vanilla extract and pumpkin pie spices. I went a little heavier on the ginger, because I love how the spicy kick pairs with coconut. The fats in the coconut milk harden a bit when refrigerated, so it helps thicken it without eggs, and adds a yummy creaminess to it!

For the top layer of the parfait, I used vanilla flavored coconut yogurt (also vegan!). My original plan was to make a coconut whipped cream (I use this recipe), but I forgot to chill the can of coconut milk. When I tried to make do with freezing it in the bowl for five minutes, that just caused the cream to go from watery to solid in two seconds as I whipped it. Agh! Since I was fighting for the last 30 minutes of daylight to photograph my recipe, I didn’t have time to run out to the store and try again. Sometimes recipe development can be DRAMA. Us bloggers need a Shonda Rhimes TV show, stat!

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That said, I actually kinda like the recipe with the coconut yogurt, which saves you a few steps. Coconut whipped cream is easy…when you follow the directions. But if you’re like me, you don’t always follow the directions ;) So if you’d like to make it with coconut whipped cream, be my guest! Just look for a can of full-fat (low fat won’t work) coconut milk with no added gums, which will keep it from whipping correctly.

To top off the parfait, I sprinkled it with crunchy toasted pecans, shredded coconut, and a dusting of cinnamon and nutmeg! If you’re feeling extra, garnish with grated dark chocolate!

I love this dish for entertaining because it’s fun and not at all fussy, but easy to fancy up for a crowd. While I styled these in individual serving glasses, perfect for an intimate dinner party, you could also make this in a big trifle dish for a holiday centerpiece. Or make it in little individual plastic glasses to serve at a Friendsgiving potluck or even a fall tailgate party!


Vegan Pumpkin Pie Parfait

Serves 6

Ingredients:

Crust:

  • 1 cup whole wheat flour, plus more for rolling
  • ½ teaspoon salt
  • 6 tablespoons I Can’t Believe It’s Not Butter! It’s Vegan!, divided
  • 2-3 tablespoons ice water

Pumpkin layer:

  • 1 14-ounce can pumpkin puree
  • ½ cup canned full fat coconut milk
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly grated ginger
  • 2 pinches nutmeg
  • Pinch of sea salt

Other ingredients:

  • 2 ½ cups vanilla coconut yogurt (or Greek yogurt but it obviously won’t be vegan)
  • 1/3 cup chopped toasted pecans
  • 1/3 cup shredded coconut
  • A few pinches cinnamon and nutmeg, for serving

Preheat oven to 400 degrees. F.

Pulse flour and salt together in a food processor. Scoop individual tablespoons of I Can’t Believe It’s Not Butter! It’s Vegan! into the food processor and pulse until it has the texture of sand. With motor running, add two tablespoons ice water until the dough forms a ball. Add another tablespoon if needed for the dough to form.

Form pie crust into a ball on a piece of parchment paper. Sprinkle with flour and roll flat. Transfer rolled crust onto a baking sheet and bake 15 minutes until golden. Remove from oven and set aside to cool for 15 minutes before breaking into small pieces.

While crust is baking, make the pumpkin layer. Whisk together all ingredients in a large bowl and refrigerate until ready to serve.

When ready to serve, assemble crumbled pie crust in the bottom of a trifle dish or individual glasses. Top with pumpkin layer and coconut yogurt. Garnish with chopped pecans, coconut, cinnamon and nutmeg. Serve immediately.


More recipes for Thanksgiving: 

Roasted Fall Vegetables with Kale and Hazelnut Pesto

Roasted Fall Vegetables with Kale and Hazelnut Pesto

Cornbread Panzanella with Turkey and Buttermilk Dressing 

Cornbread Panzanella with Turkey and Buttermilk Dressing 

Maple Miso Glazed Brussels Sprouts

Maple Miso Glazed Brussels Sprouts

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