Pumpkin Parfait Recipe

Continuing on with the pumpkin mania that’s been going on over here world, I bring you a quick and easy almost un-recipe for a deliciously creamy Pumpkin Parfait. I came up with one night when I had a hankering for dessert, didn’t want something too sweet and had some extra pumpkin left in the fridge. I thought of making a chia pudding, but alas I didn’t want to wait. I saw my container of local Sheep’s milk yogurt and knew the tangy-sweet combo was exactly what I was looking for.

I gathered my ingredients- all whole foods, and it took me less than five minutes to throw together this quick nutritious dessert, that would also double as a delicious breakfast! Feel free to use whatever sweetener you choose- I made mine sugar-free, opting for a little bit of stevia powder, but I’m sure a drizzle of honey or maple syrup would be just as tasty. {Come to think of it, I will definitely be trying the maple option next time!}

Just because I’m a chef doesn’t mean I make complicated dishes all the time- this simple creation is one of my favorites this month, and it’s so easy!

Pumpkin Parfait
Serves 1

½ cup canned pumpkin
¼ tsp pumpkin pie spice
½ cup goat or sheep’s milk yogurt
¼ cup chopped pecans
pinch powdered stevia
¼ tsp vanilla extract
cinnamon (to taste)
½ tbsp shredded coconut

1. Mix canned pumpkin with pumpkin pie spice, set aside.

2. Mix yogurt with pinch of stevia and vanilla extract, set aside.

3. Layer ingredients in a parfait glass, starting with half pumpkin mixture; adding half yogurt on top of that, followed by 2 tbsp pecans, the other half of pumpkin mix, the other half of yogurt mix and topping with 2 tbsp pecans, shredded coconut and a sprinkle of cinnamon, to taste. Enjoy immediately!