Pumpkin Pie Parfait

Ingredients

• Pecans, chopped
• Pumpkin Pie “Filling”
  • 1 cup pumpkin purée
  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can coconut milk, chilled for at least 2 hours
• Crumbles
  • ¼ cup brown sugar
  • ¼ cup flour, gluten-free
  • ¼ cup Earth balance
  • 1 teaspoon of pumpkin pie spice
  • Salt, to taste
• Coconut whip cream (adapted from Oh She Glows) http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
• 1 can full fat coconut milk, chilled for at least 2 hours
• ½ cup powdered sugar (or more if you like it sweet)
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350 degrees. Place the chopped pecans on a baking sheet (or piece of foil, if you don’t like doing dishes like me) and into the oven for 2-5 minutes. Be careful as pecans burn very easily in heat.
2. Combine the crumbles ingredients using a fork to create a crumble like quality. Place the crumbles on a baking sheet (or piece of foil) in the oven for 3 minutes. Remove from the oven and let cool. As the crumbles cool, they will harden.
3. Blend together the pumpkin pie filling ingredients: pumpkin puree, brown sugar, pumpkin pie spice and salt. Set aside.
4. Scoop just the cream out of the chilled coconut milk can and place it in a chilled bowl. Whip the cream. Add in the powdered sugar and vanilla extract. Continue to beat until the cream is whipped.
5. Create your pumpkin pie parfaits by filling a glass cup with a layer of pumpkin pie “filling”, toasted pecans, whipped coconut cream, and crumbles. Repeat layering until the glass is full to the top or create thick layers of each.
6. Grab a spoon and dive into the delicious pumpkin goodness.