Looking for some variety to your Thanksgiving dessert menu? You’ve come to the right place! Today we are sharing how to make an Orange Pumpkin Pie Parfait! This recipe is made with whole, real ingredients and is gluten-free and dairy-free, making it the perfect treat for the entire family.
This parfait is rich, creamy and has the perfect crunch from the granola. You won’t miss those run of the mill store-bought pies when you taste this flavorful dessert! You’ll really impress your guest when you bring out these beautiful individual cups for everyone to enjoy. Have some leftover granola? Use it the next morning on top of yogurt or smoothie bowls!
WHY WE LOVE PUMPKIN
The vibrant orange color of pumpkins comes from beta-carotene. This is converted into vitamin A in the body. Vitamin A is essential for vision, immune health and even cell growth! Consuming just one cup of pumpkin puree provides the body with over 250% of your recommended daily intake! One cup also contains 7 grams of fiber! This is crucial for digestive health as well as heart health!
Have an entire pumpkin on hand? Don’t throw out the seeds! Pumpkin seeds are an excellent source of magnesium and zinc. Magnesium is essential for muscle and nerve function and zinc is essential for wound healing and immune health! Roast in the oven with some of your favorite spices for a healthy snack!
If you make these parfaits, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.
For more HGG recipe ideas you can also visit the HGG YouTube channel here!
- 1/3 cup real maple syrup
- 1 tablespoon unrefined coconut oil
- 3 tablespoons fresh squeezed Limoneira navel orange juice
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ cup ground flaxseed
- 1 cup old-fashioned rolled oats
- ½ cup chopped pecans
- ½ cup pumpkin seeds
- 2 eggs
- 1 (15-ounce) can pumpkin puree
- 3 tablespoons fresh squeezed Limoneira navel orange juice
- 1 tablespoon Limoneira navel orange zest
- 3 tablespoons full fat canned coconut milk
- ¼ cup real maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- Yogurt
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add maple syrup, coconut oil, orange juice, salt, pumpkin pie spice and flaxseed and whisk together.
- Add in oats, pecans and pumpkin seeds. Stir to combine.
- Add mixture to a parchment paper lined baking sheet and bake for 1 hour, stirring every 15 minutes.
- In a large bowl, whisk together eggs.
- Add in pumpkin puree, maple syrup, orange juice, orange zest, coconut milk, pumpkin pie spice and salt. Whisk to combine.
- Add mixture to a greased bread loaf baking pan and bake for 45-60 minutes.
- Let cool for 15 minutes.
- Layer parfait glasses with pumpkin pie filling, yogurt, pumpkin pie filling and top with granola.
If you love this recipe, see below for more festive dessert recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominately plant-based.
PECAN PIE BALLS
ORANGE HAZELNUT PUMPKIN PIE
GINGERSNAP PUMPKIN BANANA PIE
This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!
