When your favorite Pumpkin Pie Spice flavors meet with crunchy spiced granola and candied pecans! We have a winner! 

PARFAITS

  • 1 1/2 cups coconut yogurt or coconut whipped cream
  • 1 cup pumpkin purée 
  • 1/2 cup coconut sugar 
  • 1/2 lemon, juice & zest 
  • 2 1/2 tsp pumpkin pie spice*
  • 1/2 tsp ground cinnamon
  • Pinch sea salt

SPICED GRANOLA

  • 1/2 cup rolled oats
  • Pinch sea salt
  • 2 tbsp coconut sugar 
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice*
  • 1 tbsp coconut oil

CANDIED PECANS

  • 1/2 cup pecans, roughly chopped
  • 1/2 tbsp coconut oil
  • 1/2 tbsp maple syrup
  • Pinch ground cinnamon
  • Pinch sea salt

METHOD 

  1. Preheat the oven to 350ºF (180ºC).
  2. To make pumpkin purée, dice squash into cubes and gently steam until softened. Remove from heat and allow to cool. 
  3. While squash is steaming, prepare candied pecans and granola. 
  4. To prepare the spiced granola, in a small bowl mix together oats, sea salt, coconut sugar, cinnamon, pumpkin pie spice and coconut oil. Coat well and spread evenly on a lined baking tray. Bake in the oven for 10-15 minutes or until golden brown. Be sure to check and toss around every 5 minutes to ensure even cooking. Remove and allow to cool. 
  5. To prepare candied pecans, in a small bowl, mix together chopped pecans, coconut oil, maple syrup, cinnamon and sea salt. Coat well and spread evenly on a lined baking tray. Bake in the oven for 10-15 minutes or until golden brown. Be sure to check and toss around every 5 minutes to ensure even cooking. Remove and allow to cool. 
  6. To make pumpkin pie filling, in a blender add puréed squash, coconut sugar, lemon juice and zest, pumpkin pie spices, cinnamon and sea salt. Blend until smooth and creamy. 
  7. Layer your parfaits, starting with pumpkin pie filling, coconut yogurt or whipped cream, spiced granola, candied pecans, and repeat. 
  8. Makes 4 parfaits. 

*Note: Find out homemade Pumpkin Pie Spice Blend here

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