{Almost} Raw Pumpkin Pie Parfaits

What??? A post without frightful props? What happened?!!

Now, don’t be getting too comfy cozy over here with these non-scary photos. Sure, today they are sans severed fingers and bloody hands but that doesn’t mean they are gone forever. Oh no! You’d have to check my temperature if half-way through the month I stop the Halloween fun…

{Almost} Raw Pumpkin Pie Parfait Recipe

{Raw Vegan} Gluten, egg, refined sugar, and dairy-free

Makes 2 parfaits

For the pie crust crumbles:

INGREDIENTS:

• 1/2 c. macadamia nuts
• 1/2 c. almonds
• 3 dates, depitted and chopped

DIRECTIONS:

1. In a food processor, pulse until crumbly.
2. Set aside.

For the pumpkin pudding:

INGREDIENTS:

• 3/4 c. cashews, soaked for 3 hours
• 1/2 c. canned pumpkin
• 1/2 c. raw (or non-dairy) nut milk
• 2 1/2 Tb. coconut oil, melted
• 1 Tb. agave nectar
• 1/2 tsp pumpkin pie spice

DIRECTIONS:

1. In a blender, combine all the ingredients exccept for the coconut oil until completely smooth. If it is difficult to blend, add 1 Tb of water at a time until the mix is able to blend properly. Try not to add too much though–you want a thick filling.
2. Add the oil and blend until combined.

ASSEMBLE:

1. Place 1/4 of pumpin pie pudding in a parfait cup.
2. Layer with macadamia nut whipped cream.
3. Crumble with pie crust.
4. Repeat for 2 layers.

**To create a pumpkin pie, simple pat pie crust with hands into a mini pie pan. Fill with pudding and top with whipped cream.

Enjoy the scare-break and dine on this Fall favorite. It’s so ridiculously creamy and good, you’d almost give a finger just to have another. Almost.