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Nutty Pumpkin Parfait

Coach Cathleen
MMM, Pumpkin! Nothing says Fall like pumpkin. It seems I usually have a tad left over from other recipes that I'm not real sure what to do with. Thus, the parfait was born!
Course Dessert


Standard Nut Crust

  • 1/2 Cup Raw Nuts Almonds or walnuts
  • 7 Pitted Dates
  • 1/4 tsp Sea Salt

Pumpkin Filling

  • 3/4 Cups Macadamia Nuts Soaked at least an hour
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Coconut Milk
  • 2 1/2 Tbsp Coconut Oil Melted
  • 2 Tbsp Raw Agave
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 Dashes Spice Of your liking

Cashew Cream Topping

  • 1 Cup Raw Cashews Soaked for at least 5 hours
  • 1/4 Cup Coconut Milk
  • 2 Tbsp Raw Agave
  • 3 Tbsp Coconut Oil
  • 1 tsp Pure vanilla / coconut essence
  • Dash of salt


  • Filling Substitutions/additions: almond milk, Stevia, powdered ginger, clove powder, all spice powder, pumpkin spice, applesauce, any nut butter…respectively.
  • Blend crust in processor and layer in bottom of serving dishes.
  • Blend filling in high-powered blender till well blended. Layer on crust.
  • Blend topping in high-powered blender till creamy. Top parfait. Use any leftover crust to sprinkle if desired.