Pecan Pumpkin Pie Parfait with Coconut Caramel (Vegan)

Maria Marlowe

by | Updated: October 24th, 2017

Looking for a new way to get your pumpkin fix this season? These tasty fall-inspired parfaits may just do the trick! Layered with creamy pumpkin-avocado puree and coconut caramel cream, you’ll drool over this culinary masterpiece. For larger groups, serve for dessert in place of traditional pumpkin pie by doubling the ingredients.

The best part is you can store these parfaits in the refrigerator for up to three days, making them a great option to prep beforehand. Oh wait, actually the best part is that these sweet treats satisfy the most common dietary restrictions as they’re free of dairy, gluten and refined sugar. For extra pumpkin-y goodness, garnish with a sprinkle of homemade pumpkin spice granola.

Homemade Vegan Pecan Pumpkin Pie and Coconut Caramel Parfait |

Yields 4 servings


Pumpkin pie layer
15-oz. canned pumpkin
1/2 large avocado
2 Tbsp. coconut oil
2 Tbsp. + 2 tsp. date syrup
1/2 – 3/4 tsp. pumpkin pie spice
pinch salt 

Coconut caramel layer
1 can full fat coconut milk, refrigerated overnight
1/4 tsp. vanilla
1 Tbsp. date syrup

Maple cinnamon pecans
1/4 cup raw pecans
1-2 tsp. maple syrup
1/8 tsp. cinnamon


  1. Preheat oven 200 degrees F. In small bowl, mix maple syrup and cinnamon. Add pecans and mix well until thoroughly coated. On baking sheet, lay out pecans flat and drizzle remaining syrup mix over them. Bake 15 minutes.
  2. In blender, puree pumpkin pie layer ingredients; around 1 minute. Taste and mix in more pumpkin pie spice if desired.
  3. To make coconut caramel layer, flip coconut milk can upside down and open it. In separate container, pour out liquid and set aside. In another bowl, spoon out thick white cream. Add vanilla and date syrup. Use hand mixer to whip into a cream. Note: You can use a bullet blender
  4. To assemble parfait, spoon alternating layers of pumpkin and coconut into two pint glasses or jars, or four mini jars. Top with pecans and a drizzle of date syrup, if desired.

Maria’s tip: You can also use raw chopped pecans, or any other nut, in place of the baked maple cinnamon ones.

Craving more pumpkin creations? Download our FREE pumpkin recipe cookbook (20+ recipes!) for pumpkin lovers like you!