This delightful parfait is a great raw addition to your holiday party menu. Sweet and festive layers combined with a beautiful presentation, it's a match made in the tree lights.

Pumpkin Pie Parfait With Cranberry-Orange Coulis and Coconut Whip [Vegan, Raw, Gluten-Free]

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For the Coconut Whipped Cream:

  • 1/2 cup packed young coconut pulp
  • 1/2 cup coconut water
  • 1/2 cup cashews
  • 2 tablespoons coconut nectar
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup and 1 tablespoon coconut oil melted

For the Pumpkin Purée:

  • 2 and 1/2 cups pumpkin peeled and chopped
  • 3/4 cup almond or coconut milk
  • 6 dates soaked and pitted
  • 1 teaspoon vanilla
  • 1 and 1/2 teaspoons pumpkin spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon clove
  • Dash of Himalayan salt
  • 2 drops stevia

For the Cranberry-Orange Coulis:

  • 3 cup raw cranberries
  • 1 orange juiced
  • 4 tablespoons coconut nectar
  • Dash of Himalayan salt

For the Candied Pumpkin Seeds and Pecans:

  • 1/2 cup pumpkin seeds
  • 1/2 cup pecans
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon


For the Coconut Whipped Cream:

  1. Place all ingredients except coconut oil in a high-speed blender and blend until smooth.
  2. While the blender is running, add the coconut oil and blend for a few seconds.
  3. Set in a shallow large container in the fridge for minimum 12 hours.

For the Pumpkin Purée:

  1. Place pumpkin and almond milk in a high-speed blender and blend until smooth.
  2. Add the remaining ingredients and blend until smooth.
  3. Place in container and set aside while making the coulis.

For the Cranberry-Orange Coulis:

  1. Place all ingredients in a high-speed blender and blend until smooth.

For the Candied Pumpkin Seeds and Pecans:

  1. Place all ingredients in a food processor and process until chunky and combined.


Assembly: Layer a parfait glass starting with the candied nuts and seeds, followed by pumpkin puree, cranberry coulis and coconut whip cream. Keep repeating until the glass is full. And remember, have fun!

Nutritional Information

Per Serving: Calories: 682 | Carbs: 52g | Fat: 47g | Protein: 23g | Sodium: 70mg | Sugar: 29g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. This recipe is not "raw", because the recipe calls for Coconut nectar & Coconut Oil. These two foods are not \’raw\’ foods.

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

    💥 Raw Coconut Nectar

    AND, this recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.