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–+ servings

Pumpkin Pudding Parfaits (Paleo & AIP)

Author: Michele
Servings: 2 Parfaits
Creamy and delicious, these healthy Paleo & AIP Pumpkin Pudding Parfaits couldn't be easier! They make a wonderful dessert or snack option and are gluten-free, dairy-free, and nut-free making them suitable for a wide variety of food allergies.
Note: The prep and cook time each are 15 minutes, but they overlap so the total time to make this dessert is only 20 minutes.
To make these coconut-free: Use the non-coconut ingredients below in the crumble and the pudding and then for the omit the whipped topping or make the "cream" from these cream parfaits with tigernut milk, 1 tsp of maple syrup, 1 tsp of gelatin, and no pumpkin or spices (so just tigernut milk, sweetener, and gelatin).
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Prep Time 15 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients
  

For the crumble topping:

  • 1/2 cup Cassava or Coconut Flour
  • 1/4 cup Coconut Oil or Avocado Oil (melted)
  • 1 tbsp Maple Syrup
  • pinch Cinnamon
  • pinch Sea Salt

For the pudding:

  • 1 medium/large Avocado
  • 2 tbsp Maple Syrup
  • 1 cup Canned Pumpkin (not pumpkin pie filling with the spices - just plain pumpkin)
  • 1/4 tsp dried Ginger
  • 1/4 tsp Nutmeg (use Mace for AIP)
  • 1.25 tsp Cinnamon
  • 1/4 cup Dairy-free Milk (use coconut milk or tigernut milk for AIP)

For the Coconut Whipped Cream:

  • 1 cup Coconut Cream (see note above about how to make these coconut-free)
  • 1 tsp Maple Syrup

Instructions
 

For the Crumble topping:

  • Preheat the oven to 350 F. Mix the ingredients for the crumble together in a bowl, then spread out into a thin layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Let cool. Then crumble into a bowl. 

For the pudding:

  • Meanwhile, mix everything together in a large bowl with an immersion blender or hand mixer until smooth. Note: If you don't have either of those, use the back of a fork to mash the avocado and then add the rest of the ingredients in and mix.

For the Coconut Whipped Cream:

  • Whisk the coconut cream and maple syrup in a bowl until mixed well.

For the Parfaits:

  • Layer some crumble, then whipped cream, then pumpkin into a jar or serving dish. Repeat until the jars are full.

Notes

Make ahead: This can be made ahead of time but store the crumb topping separately from the pudding. Eat within 3 days.
Use the leftover canned pumpkin to make Pumpkin Spice Tigernut Granola! :-)
Course: Dessert, Snack
Cuisine: American
Diet Gluten Free, Vegan
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, easy, Paleo, quick, Vegan
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !