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.

Course Dessert

Cuisine Diabetic-Friendly, Gluten-Free, Vegan

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 4 hours 30 minutes

Servings People

Ingredients

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

Instructions

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.

Notes

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