Pumpkin Pie Parfait | AIP
I don’t care if pumpkin is overrated for the fall, if it tastes good, I’m going to eat it. Pumpkin pie, especially, has always had a special place in my stomach. However, pumpkin pie isn’t autoimmune paleo compliant and I’m not giving up on it just yet. I went about finding a recipe that could easily make a pumpkin filling that I would not just enjoy but that people outside of the AIP lifestyle would like too.
When I had my partner try it, he thought it was for him and I had to say, “wait, I’m eating that too.” It was a good sign that this pumpkin pie filling was good enough for more than a group that’s usually deprived of most delicious desserts.
What I love most about this dessert is that it can be added to a pie crust or tart shell if a crust is desired. I personally like the filling best and put it in little glass dishes. You can layer this with whipped cream (AIP or not) and even streusel. Do with it what you like, just enjoy.
Pumpkin Pie Filling*
1 can of pure pumpkin puree
3/4 cup of coconut cream (cold)
1/2 cup of aquafaba (whipped)
3 TBSPs of honey
2 1/2 tsps ground cinnamon
1/4 tsps ground clove
1/4 tsps ground ginger
1/2 tsp ground allspice
pinch of salt
coconut whipped cream (to top)
coconut cream (cold)
honey (to sweeten)
toasted or sprouted pumpkin seeds (for garnish)
*Using quality ingredients is key. I used organic ingredients and raw honey. The flavors make a difference.
Make sure the coconut cream has rested in the fridge overnight before using. This helps create a thicker texture.
Blend pumpkin puree, coconut cream, honey, salt and spices together until fully incorporated.
In a separate bowl whip the aquafaba until it’s white and fluffy like a meringue.
Fold the whipped aquafaba until fully incorporated.
You can serve immediately or place back in the fridge overnight to firm-up.
Top with whipped cream (or coconut cream for AIP), pumpkin seeds and you’re ready to party.