What a fun and creative way to present a holiday treat! These pumpkin parfaits are a perfect portion for a wonderful dessert. The Betsy’s Best is a perfect compliment to the cranberry and pumpkin. This dairy and gluten free dessert will be sure to be the hit at your holiday gathering.

A recipe for a pumpkin cranberry harvest parfait made with Betsy's Bestt

Ginger Whipped “Cream” Layer

  • ½ cup cashews, soaked overnight, rinsed and drained
  • ½ cup water
  • ½ cup coconut oil, melted
  • 2 Tbsp fresh ginger, grated
  • 2 Tbsp honey

Place cashews and water in blender. Blend on high until smooth.  Add melted coconut oil, fresh ginger and honey. Process until thoroughly blended. Chill in refrigerator until set.

Pecan Layer

  • 1 cup pecans
  • 1 tsp cinnamon

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

Pumpkin Purée Layer

    Place pumpkin, cinnamon, Betsy’s Best and honey in food processor or high-speed blender. Pulse until puréed, adding water as needed.

    Cranberry Layer

    • 1 cup frozen cranberries, thawed
    • ¼ cup honey

    Place cranberries and honey in food processor and process until a chunky purée is achieved.

    Once all layers have been prepped, place a pecan layer in the bottom of a parfait glass. Top with pumpkin purée. Top with cranberry layer, then a layer of the ginger whipped “cream”. Repeat topping with more pecans until glass is filled. Yields eight 1-cup servings.

    If you don’t want to use the mini dessert glasses this pumpkin parfait recipe could be doubled and placed in a trifle bowl as a centerpiece to your holiday party.

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