This creative twist on the classic pie is sure to impress this fall. It has that familiar blend of autumn spices that gives the pie its flavor, but also a light, refreshing cream sauce for balance.
Health Benefits – gluten free
Servings: 4
Ingredients
Vanilla Cream Sauce
1 (12-ounce) package extra firm silken tofu
½ tsp cinnamon
½ tsp vanilla extract
⅓ cup Two-Minute Date Paste
¼ cup almond butter (optional)
Pinch sea salt (optional)
Pumpkin Pie Parfait
1 cup pumpkin purée (not pumpkin pie filling)
1 cup extra firm silken tofu
½ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
Pinch sea salt, optional
Vanilla Cream Sauce
1 cup chopped, toasted walnuts for garnish
Method
Vanilla Cream Sauce
- Combine all ingredients in the bowl of a food processor. Purée until smooth and creamy.
- Store refrigerated for up to 5 days.
Pumpkin Pie Parfait
- Combine the pumpkin purée, silken tofu, maple syrup, vanilla, cinnamon, nutmeg, and salt (if using) in the bowl of a food processor and purée until smooth and creamy.
- Spoon some of the pumpkin mixture into the bottom of a parfait cup, top with some of the Vanilla Cream Sauce, and add more of the remaining pumpkin mixture.
- Serve garnished with some of the chopped walnuts.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 09 Oct, 2024.
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