Vegan Pumpkin Spice Parfait

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Vegan Pumpkin Spice Parfait

This layered pumpkin pudding is a refreshing yet indulgent autumnal treat – the perfect finish to a big roast dinner!

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Luscious layers of spiced pumpkin pudding, sweet coconut cream, and a sprinkling of crunchy toasted oats make this mouth-watering parfait utterly irresistible.

It’s sweet and creamy enough to provide an indulgent treat that will satisfy any sweet tooth, while being light enough to comfortably round off a wholesome autumn roast or dinner party spread.

And it’s a nutritious option too. With healthy pumpkin purée and a gluten-free oat and nut topping, it’s packed with goodness.

How to make a vegan parfait

Unlike the frozen french dessert of the same name, this type of parfait is made with layers of creamy set puddings.

Parfaits can contain other ingredients, like layers of cake, fruit, or chocolate ganache, but this one is a simple but effective mix of spiced pumpkin purée, and maple-sweetened coconut cream.

With the right choice of flavours, a parfait could be similar to a trifle. The difference is that while trifle is often served in a large bowl as a centrepiece, parfait is made in smaller individual portions.

What is cream of tartar?

Cream of tartar is a natural stabiliser which helps whipped desserts, like the coconut cream in this pumpkin pudding, to keep their shape.

It’s actually a by-product of grape fermentation when making wine and is fully plant-based, so there’s no dairy cream here despite the name!

Stabilisers like this are vital in certain vegan recipes as it can help prevent aquafaba meringues and plant-based whipped creams from falling flat.

Total Time: 30 minutes

Servings: 4


Total Time: 30 minutes

Servings: 4




(Servings: 4)

  • For the pumpkin layer
  • 0.25 0.25 x 400g tin pumpkin purée, well chilled
  • 15 15 ml maple syrup
  • 0.25 0.25 tsp ground cinnamon
  • 0.25 0.25 tsp vanilla extract
  • 0.125 0.125 tsp grated nutmeg
  • 0.125 0.125 tsp ground ginger
  • For the coconut whipped cream
  • 0.25 0.25 x 400g tin coconut cream, chilled overnight
  • 0.5 0.5 tbsp maple syrup
  • 0.25 0.25 tsp vanilla extract
  • 0.125 0.125 tsp cream of tartar
  • For the toasted oats
  • 12.5 12.5 g gluten-free rolled oats
  • 6.25 6.25 g pecans, chopped
  • 0.5 0.5 tbsp maple syrup
  • 0.125 0.125 tsp grated nutmeg
  • 0.125 0.125 tsp sea salt flakes


  1. Preheat oven to 180°C/350°F/Gas 4. Spread out the oats and pecans on a baking sheet and drizzle with the maple syrup. Sprinkle over the nutmeg and salt, and mix to coat. Bake for 10 minutes until toasted.
  2. Transfer the solid part of the coconut cream to a bowl, discarding any liquid from the can. Add the maple syrup, vanilla and cream of tartar, and whip with a hand whisk until soft peaks form. Return to the fridge for 15 minutes before whisking again.
  3. Add all the pumpkin layer ingredients to a high speed blender and blitz until smooth and well combined.
  4. Assemble the parfaits by alternating each of the layers in tall glasses. Chill until ready to serve. Add an extra dusting of nutmeg and a couple of pecans before serving.

Nutritional information per serving (245g): Calories 552, Fat 41g, Saturates 31g, Sugars 24g, Salt 0.28g


Got lots of leftover pumpkin this autumn? Try another of our delicious vegan pumpkin recipes

Written by

Vegan Food & Living

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