Pumpkin Pie Parfait

Fall is the season for all things pumpkin and spice, right?! I mean, pumpkin spice lattes, over-sized sweaters, cozy blanket scarves, booties, Thanksgiving and of course Halloween. 

{PS. Speaking of PSL's, I have a killer recipe for a clean version on my I/G page --- check it out!}
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This Pumpkin Pie Parfait can be both breakfast and dessert! Really! It's healthy & decadent all at the same time. This recipe is dairy, gluten and refined sugar free which is fantastic for anyone with dietary restrictions. 

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Because we're using real pumpkin, this parfait is rich in fibre and antioxidants. The pumpkin spice mix with cinnamon & clove gives it that warmth that pumpkin pie has. The coconut yogurt adds that creamy texture and offers up just a hint of coconut. I chose to sweeten everything myself in this recipe, so that I could control the amount of sugar going into it. I stuck with 100% pure maple syrup because it's a natural sweetener and because it marries well with the pumpkin. Maple syrup is dark, rich and caramel in flavour which really gives this recipe depth. This parfait is creamy and velvety with just the right amount of sweetness.

I topped mine off with my  Vanilla Maple Granola so that it felt more like a breakfast parfait and gave this recipe some much needed texture. The sweet and (slightly) salty crunch that comes from the granola really elevates this recipe.

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Pumpkin Pie Parfait


Serves 2

Pumpkin Layer
3/4 cup canned pumpkin puree (the one without any spices)
1/4 cup full fat coconut milk
1/2 tsp pumpkin pie spice
2 1/2 Tbsp 100% pure maple syrup
1 tsp vanilla extract

Coconut Layer
1 cup unsweetened coconut yogurt (I love YOSO brand)
1-2 tsp 100% pure maple syrup

Granola Topping
2 Tbsp Vanilla Maple Granola or your favourite prepared granola

Parfait Glasses
2 glasses
*I really like to use parfait glasses to show off the layers of this dish but you could just as easily use bowls or even mason jars for a more rustic flair.


  1. Prepare the Homemade Vanilla Maple Granola recipe first (if you're making it yourself). Once done, set it aside and allow it to cool. 
  2. Prepare the pumpkin layer by combining all of the ingredients in a bowl and stir to combine. Set aside.
  3. Prepare the coconut layer in a separate bowl by combining the yogurt and maple syrup. Set aside.
  4. In each glass, add a few spoonfuls of the pumpkin layer followed by a few spoonfuls of the coconut layer. You can create as many layers as you wish. Top each glass with the granola and enjoy!

I want to know, what is your favourite pumpkin recipe for the fall?

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