Pumpkin "Pie" Parfaits
Ingredients
8 oz.
nondairy cream cheese substitute (such as Philadelphia Plant-Based Original Spread)
2 tbsp.
powdered sugar
1 box (4 oz.)
South & Spoon Salted Brown Sugar Pudding Mix
1 cup
pumpkin purée (not pumpkin pie filling), such as Libby's brand
1 tsp.
Kowalski's Ground Cinnamon
½ tsp.
Kowalski's Pumpkin Pie Spice
¼ tsp.
Kowalski's Ground Nutmeg
2 pkgs. (9 oz. each)
dairy-free whipped topping (such as So Delicious Cocowhip), thawed, divided
16 (approx.)
gluten-free gingersnap cookies (such as MI-DEL brand), crushed
- garnishes, to taste: flaky sea salt, roasted and salted pumpkin seeds (pepitas), fresh cranberries or pomegranate seeds, and fresh mint sprigs
Directions
- In a large mixing bowl, combine spread and sugar; mix together with an electric mixer until completely smooth and somewhat fluffy (5 min. or more, depending on how cold the spread is).
- Stir in pudding mix, pumpkin and spices until combined.
- Fold in ½ of the whipped topping to form a mousse, being careful not to deflate the mixture.
- Divide alternating layers of mousse, remaining whipped topping and cookie crumbs between 8 serving glasses (8-12 oz. in size); garnish to taste.
