Recipe: Delicious Raw Pumpkin Parfait

Here is the recipe for the vegan Raw Pumpkin Parfait with Cranberries and Ginger Whipped “Cream” that we all enjoyed at last week’s Eating for Healing and Health seminar.

(Note: The picture to the left is not this recipe, but it does slightly resemble what we are making.)

Basically, our raw pumpkin parfait has four layers: pumpkin puree, ginger whipped cream, cranberry, and pecan. Just prepare each layer and then assemble as noted below:

Pumpkin Puree: 1/2 medium pumpkin, peeled, seeded and cut in chunks (you need to use a sugar pumpkin); 1/4 – 1/2 cup water; 1 teaspoon of cinnamon (or pumpkin pie spice); 2 tablespoons raw agave or sweetener of choice; 1/3 to 1/2 cup of white chia seeds.

Place pumpkin, cinnamon and agave in a food processor or high-speed blender. Pulse until pureed, adding water as needed. You will have to scrape the sides of the food processor while mixing.

Ginger Whipped “Cream”: 1/2 cup of cashews; soaked overnight, rinsed and drained; 1/2 cup water; 1/4 cup of coconut oil, melted; 2 tablespoons fresh ginger, grated; 2 tablespoons raw agave nectar.

Place cashews and water in high-speed blender, blend until smooth. Add melted coconut oil, fresh ginger, and raw agave. Process until well-blended. Transfer to container and chill until set.

Cranberry Layer: 1 cup of frozen cranberries, thawed; 1/4 cup raw agave nectar.

Place in food processor and process until puree is achieved. Some like this layer to be a little chunky.

Pecan Layer: 1 cup pecans; 1 teaspoon cinnamon.

Place pecans and cinnamon in food processor. Pulse until chopped.

MASTER ASSEMBLY: In a parfait glass, place a layer of the pecans, topped with a layer of the pumpkin puree, then a layer of cranberries, and then a layer of ginger whipped “cream”. Repeat topping with more pecans.

Enjoy! Let us know how it goes!!