Autumn is finally here and we couldn't be more happier. We're even more excited to share with you a sweet but healthy pumpkin recipe you and your loved ones can enjoy this fall season.
"This fall-inspired parfait is made with delicious pumpkin and cheesecake cream layers topped with cinnamon and homemade ginger pumpkin wafers. These parfaits are easy to make for a special fall dessert for Halloween, Thanksgiving or fall dinner party!"
Featured: @riosgarden Rios Garden
Pumpkin cream
Serves around 7 12 oz. glasses
Ingredients
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21 oz (600g) kabocha squash (seeds and skin removed)
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14 oz (400g) unroasted and unsalted cashews (soaked and drained)
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6.7 oz (190g) coconut cream
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1.4 oz (40g) coconut yogurt
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5.6 oz - 6.3 oz (160-180g) cane sugar (adjust to taste)
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2 tbsp brown rice white miso (or white miso)
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1 tbsp vanilla extract
Instructions
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Steam the pumpkin in a steamer for about about 13 minutes.
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Blend all the ingredients in a high-speed blender until smooth.
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Refrigerate or freeze until use.
Cheesecake cream
Ingredients
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5.6 oz (160g) cane sugar
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14 oz (400g) unroasted and unsalted cashews (soaked and drained)
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9 oz (260g) coconut cream
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3.5 oz (100g) coconut yogurt
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0.6 oz (18g) lemon juice
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4.6 oz (130g) medium-firm tofu (pressed and drained)
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2.5 tsp brown rice miso (or white miso)
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1.5 tsp vanilla extract
Instructions
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Blend all the ingredients in a high-speed blender until smooth.
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Refrigerate or freeze until use.
Assembly
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In a stemless wine glass or cup, alternately pipe the cashew and pumpkin cream layers.
You can also leave the cup in the freezer overnight to add each layer.
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Decorate with the toppings of your choice.
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I used aqua faba whipped cream with homemade ginger pumpkin wafer cookies.
Our beloved fall scented candle Pumpkin Spice will be available online Oct 1st! Join our emailing list to be amongst the first to get yours!
