Pumpkin Parfaits with Oat Crunch Recipe | Vegetarian Times Skip to main content

Pumpkin Parfaits with Oat Crunch

This recipe makes 1 cup of Oat Crunch, which is more than you'll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.


Ingredient Set Name: 

Oat Crunch


Ingredient Line: 
½ cup puffed rice cereal
Ingredient Line: 
¼ cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
Ingredient Line: 
2 Tbs. raw pumpkin seeds
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2 Tbs. pure maple syrup
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¼ tsp. pumpkin pie spice

Ingredient Set Name: 

Pumpkin Mousse


Ingredient Line: 
3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
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½ cup sweetened pumpkin pie filling
Ingredient Line: 
6 oz. vanilla soy yogurt


To make Oat Crunch:

1. Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

1. Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

2. Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutrition Information: 

5 g
Total Fat: 
8 g
Saturated Fat: 
2 g
34 g
0 mg
261 mg
6 g
26 g
Serves 2

Comments on this Recipe

Recipe for sweetened pumpkin pie filling? I've got home grown organic sugar pumpkins in the kitchen right now. Would love to try this recipe but not going to purchase pumpkin pie filling in a can!

Looks yummy

Looks so yummy