My husband Jake and I invested in a fixer upper house at the end of April this year, and it’s been fun working on it. We still have long way to go, but it’s coming along… Anyways, last weekend I had my family over for a mini ‘Thanksgiving’ dinner. It was a lot of fun putting everything together for everyone, decorating the table, preparing all the food. I know people tend to indulge a lot at Thanksgiving dinner so I wanted to make a small, light dessert that would be just enough sweetness to finish the meal. These went over really well and were just the right amount, a fun twist on the classic pumpkin pie. The best part is that it took me only minutes to put together, by far the easiest dish of the meal to make! What is your favorite food to eat at Thanksgiving?
Makes 6 mini parfaits
graham crackers recipe inspired from Elana’s Pantry
whip cream recipe inspired by Primally Inspired
- 1 can pumpkin puree (15.5 ounces)
- 1 full fat can coconut milk (15.5 ounces, refrigerated for at least 12 hours)
- 3/4 cup finely ground almonds or almond flour
- 1 tablespoon molasses
- 1 tablespoon honey
- 2 teaspoons arrowroot powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
1. Preheat the oven to 350 degrees.
2. In a food processor, buzz almonds/almond flour, 1 tablespoon molasses, 2 teaspoons arrowroot powder, and 1/8 teaspoon salt until dough forms. This is the mixture for the graham crackers (this recipe has been halved for 12 crackers instead of 24, double for extra)!
4. Take the dough out of the food processor and place dough between two pieces of parchment paper. Roll the dough out with a rolling pin until it is 1/4 – 1/2 inch thick.
5. Remove top parchment paper sheet and place on a cookie sheet. Cutting or scoring can be done with a knife to separate the crackers, but you will be crumbling them for the bottom layer of the bars.
6. Bake the graham crackers in the oven at 350 degrees for 5 or 6 minutes or until the edges brown.
7. Remove from the oven and allow to cool.
8. Open can of pumpkin puree and place entire contents into a bowl. Add one tablespoon honey, 1 teaspoon of cinnamon and one teaspoon of pumpkin pie spice into the puree and mix well. Set aside.
9. Take the can of coconut milk out of the refrigerator, open the top and drain the water.
10. Here you can also do one of two things. You can do it the lazy way (like I did) and put the coconut milk and cinnamon in your kitchen aid mixer on high for about 5 minutes until it is fluffy like whip cream; or, you can do it by hand (a little more time consuming) by adding your coconut milk and cinnamon to a large bowl and use an electric hand mixer to create the ‘whip cream’. If you would like your cream thicker, you can add in an extra teaspoon of arrowroot powder.
11. Remove crackers from parchment paper, place in a plastic ziplock bag and roll over the bag with a rolling pin. Make sure all of the air is out of the bag first!
12. Begin to layer the pumpkin and the whip cream in each parfait cup. I used about one tablespoon of each, pumpkin layer, whip cream, pumpkin, whip cream.
13. Top with graham cracker crumbles as desired (extra cinnamon or pumpkin pie spice, too)!