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).
1cupCoconut Cream(see note above about how to make these coconut-free)
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.
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! :-)