Featured Recipe: Pumpkin Pie Parfait (Diabetic Friendly, Vegan)

Featured Recipe: Pumpkin Pie Parfait (Diabetic Friendly, Vegan)

This rich, decadent dessert hides a hidden secret - it has no sugar added! Featuring beta-carotene rich Organic Pumpkin and maple-flavoured Xylitol syrup, this diabetic-friendly, vegan dessert is guaranteed to satisfy anyone will a serious sweet-tooth.
Prep Time20 minutes
Cook Time10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Diabetic-Friendly, Gluten-Free, Vegan
Servings: 4 People


Pumpkin Layer:

  • 1 Can “Farmer’s Market” Organic Canned Pumpkin
  • 0.25 Cup “Nature’s Hollow” Sugar-Free Maple Flavoured Syrup (Made with Xylitol)
  • 2 tbsp “Xyla” Xylitol
  • 1 tbsp “Frontier” Pumpkin Pie Spice
  • 1 tbsp "Nutiva" Extra Virgin Coconut Oil

Whipped “Cream” Layer:

  • 1 Can “Thai Kitchen” Organic Coconut Milk (Solidified Fat Part Only)
  • 0.25 Cup “Xyla” Xylitol
  • 2 tbsp "Nutiva" Extra Virgin Coconut Oil (Melted)

Crunchy Layer:

  • 0.25 Cup Pumpkin Seeds
  • 0.5 Cup Walnuts
  • 2 tbsp Hemp Seeds
  • 0.5 tbsp Pumpkin Pie Spice
  • Pinch of Sea Salt


  • Whisk all of the “Whipped Cream Layer” ingredients in a bowl and cool in a refrigerator for a few hours or overnight until solidified.
  • Whisk all of the “Pumpkin Layer” ingredients in a sauce pan and cook over medium heat for 10 minutes.
  • Transfer into a bowl and refrigerate until cool.
  • For the “Crunchy Layer”, toast your walnuts and pumpkin seeds for 10 minutes at 350F.
  • Once cooled, roughly chop the nuts and seeds and combine with the remaining “Crunchy Layer” ingredients in a bowl.
  • Layer into parfait glasses alternating between all 3 layers and finish with a sprinkling of the “Crunchy Layer” on top.


Each Serving Contains:
302 calories; 2 g protein; 21 g total fat (0 g trans fat); 35 g total carbohydrates (5 g of sugar); 20 mg sodium