Ready in 10 minutes? Sold. Also… I ate this for breakfast this morning. Happy almost Thanksgiving!So in addition to being ready in 10 minutes, this parfait is delicious, raw and vegan. And a much lighter option than actual pumpkin pie. Now, I’m not saying it’s a breakfast food for everyone, but I’ve had a rough day. Really. My less-than-a-year-old computer crashed for no reason and I had to erase my hard drive. I have a back-up… but I haven’t updated it in months. I mean, I can’t be the only one who finds backing up annoying. Ugh. So I know a bunch of stuff is lost into the abyss.
So pie parfait for breakfast was the perfect solution. Oh… and it’s great for Thanksgiving too!
This whole thing has just 6 ingredients. And when I say its ready in 10 minutes, I’m not kidding. I crumbled the graham crackers with a fork while the coconut cream whipped. Did you know that Nabisco Original Graham Crackers are on Peta’s list of accidentally vegan foods? I was going to make them from Post Punk Kitchen’s awesome recipe for graham crackers, but sometimes a girl (or a guy!) is just short on time and energy and wants a shortcut. We’ve all been in that spot where someone comes over unexpectedly (or sticks around too long) and now you have to whip up something from nothing? This pumpkin pie parfait solves that problem.
Another confession (since I am sharing today): That cute little cup the parfait is in? It’s plastic. And stolen. Well, only sort of. When my cousins took me out to eat to celebrate passing the bar exam, we went to a cute little dessert shop in Brooklyn. Most of the desserts came in these cute little plastic containers that they were then throwing out when people were finished! So, when I was done eating I tucked it in my purse. So I like to think of it as less “stolen” and more “recycled.”
I hope you are all set for Thanksgiving and that life has given you many things to be thankful for this year! Tomorrow I will be posting some of my favorite recipes from my Thanksgiving Pinterest Board. There’s a ton of delicious recipes on there from some really wonderful food bloggers.
- 1 can full fat Coconut Milk
- 2 can Pumpkin Puree
- 2 tablespoons Powdered Sugar
- 1 tablespoon Cinnamon
- 1/2 teaspoon Salt
- 8 -12 crushed Graham Crackers
- Refrigerate coconut milk overnight. Spoon out the top thick layer and place it in a bowl, and add sugar, salt and cinnamon. (Reserve "milk" for another recipe). Using a a hand mixer, beat it on low, and then slowly increasing in speed until it has completely fluffed up.
- Gently fold in pumpkin puree a little at a time until all is blended.
- In a small glass, layer pumpkin and graham crackers. Top with additional cinnamon