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Pumpkin Parfait

Pumpkin Parfait

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degree-icon Easy
time-icon 20 min
time-icon 30 min
time-icon N/A
time-icon N/A
time-icon N/A
degree-icon Easy
time-icon 20 min
oven-icon 30 min
snow-icon N/A
plate-icon N/A
dish-icon N/A

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  • 1 14-ounce can coconut cream or full fat coconut milk
  • 1/4 – 3/4 cup icing/powdered sugar
  • 1/2 teaspoon vanilla extract
Pumpkin Butter
  • 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2/3 cup coconut sugar or brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened apple juice
  • 1 tablespoon lemon juice
  • 2 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 pinch sea salt
  • 3/4 cup gluten-free rolled oats
  • 1 pinch sea salt
  • 1 1/2 tablespoon coconut sugar (or sub organic brown sugar)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/2 tablespoon MagicalButter coconut oil
  • 1 tablespoon maple syrup
  • 1/2 cup pecans (optional)
  • 1/2 tablespoon coconut oil
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon brown sugar
  • 1 pinch ground cinnamon
  • 1 pinch salt

How To

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  • Chill coconut cream or coconut milk in the refrigerator overnight. Place hardened cream in your chilled mixing bowl.
  • Beat for 30 seconds with a mixer until creamy.
  • Add vanilla and powdered sugar and mix until creamy and smooth – about 1 minute.
Pumpkin Butter
  • Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  • Once it begins bubbling, reduce heat to low.
  • Cook, uncovered, for 15-20 minutes, stirring occasionally.
  • Place Pumpkin Butter and Whipped Cream in plastic freezer bags and set in the refrigerator to chill. When ready to assemble, snip the corner for easy assembly.
  • FOR THE GRANOLA: Preheat oven to 340°F
  • Add rolled oats, salt, sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.
  • In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.
  • Arrange on a baking sheet and bake for 15-20 minutes.
  • FOR THE PECANS: Leave oven preheated to 340°F and heat a large skillet over medium heat.
  • Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
  • At the 5-minute mark, add coconut oil, maple syrup, sugar, cinnamon, and salt. Stir and cook for another 1-2 minutes.
  • Remove from skillet transfer to a baking sheet.
  • Bake for 3-6 more minutes.
  • FOR THE PARFAITS: layer the butter, cream and granola.