Last-Minute Thanksgiving Pumpkin Parfaits

Happy Canadian Thanksgiving everyone! I’m posting this recipe for those of you looking for a quick Thanksgiving recipe idea. The bonus is that it’s healthy enough that you could get away with eating it for breakfast. Can you say win-win?

Chocolate Ginger Snap Pumpkin Parfaits

Chocolate Ginger Snap Pumpkin Parfaits

I got the idea for this recipe from a magazine years ago, and if you’ve been following my blog for some time, you may remember that I made it for my first Thanksgiving in Sydney, Australia.

Chocolate Ginger Snap Pumpkin Parfaits

Notes

  • I made this last night, but because my soy yogurt was already lightly sweetened, I decided to not add the extra sugar. Give it a taste before adding the sugar, and decide whether you think it needs it.
  • Silken tofu would be a great substitute for the soy yogurt. You’d definitely want to add the sugar if you used tofu though.
  • I love ginger, so I add a bit to the mix, but feel free to leave it out if you’re not a fan.
  • I forgot to add the fresh sprig of mint, but it’s included in the recipe below as a nice garnish.

Nyakers Original Ginger Snaps

I always try to seek-out these Sweedish ginger cookies. They’re light, spicy, and best of all, vegan. If your grocery store doesn’t carry them, try your local IKEA. I’m pretty sure that I’ve seen them there before.

Pumpkin Purée

Nutmeg

4.5 from 2 reviews
Vegan Pumpkin Parfaits
 
Prep time
Total time
 
No-cook pumpkin parfaits with ginger snaps and dark chocolate drizzle are a healthier Thanksgiving dessert option. Vegan and Gluten-Free
Author:
Recipe type: Dessert, Parfait, Pudding
Cuisine: Thanksgiving, American
Serves: 4
Ingredients
  • 2 cups (500 mL) vanilla soy yogurt
  • 1 cup (250 mL) pumpkin puree
  • ¼ cup brown or raw sugar (optional)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground ginger (optional)
  • 4 ginger snap cookies (use gluten-free, as required)
  • 2 squares of dark chocolate
  • Fresh mint (optional)
Instructions
  1. In a bowl, blend soy yogurt, pumpkin, and spices. Taste test and add sugar as required.
  2. Spoon into martini glasses and chill for 1 hour.
  3. Break-up ginger snap cookies and sprinkle them over the pumpkin, or wedge them into the pumpkin whole. Drizzle with chocolate and serve with a sprig of fresh mint.

Chocolate Ginger Snap Pumpkin Parfaits

Chocolate Ginger Snap Pumpkin Parfaits

Vegan MoFo - Vegan Month of Food 2012

20 Comments

  1. Amanda says:

    What a beautiful presentation! :-)

    Reply
    • vegangela says:

      I just noticed that I never responded to your comment… so I am now: THANK YOU! :)

      Reply
  2. Mandee says:

    Angela! I haven’t visited your blog in so long but I knew I’d be in for some gorgeous look food and these parfaits look amazingly good!

    Reply
    • vegangela says:

      Thank you Mandee! Thanks for stopping by! I will go check out your blog now :)

      Reply
  3. Erin says:

    These are beautiful! Happy Thanksgiving!

    Reply
  4. Lou says:

    Pretty pretty pretty pumpkin! Such a lovely colour – and this sounds like it would make and AMAZING breakfast!

    Reply
    • vegangela says:

      I just noticed that I never responded to your comment… so I am now: THANK YOU! :)

      Reply
  5. Allysia says:

    Ahh, this looks like a great breakfast! Or dessert too, but I like me some pumpkin dessert-y breakfasts. :) I’ve never found vegan ginger snaps around here, which is for shame! Maybe I’ll just have to make ‘em sometime.

    Reply
    • vegangela says:

      Thanks Allysia – I just noticed that I never responded to your comment… so I am now! You can find these ginger snaps at IKEA, from what I can remember.

      Reply
  6. Claudia says:

    Going to have a ritual mutilation of the gourds (i.e. pumpkin carving). Gonna serve these…and I scored the vegan ginger snaps at Cost Plus World Market. Yipee.

    Reply
    • vegangela says:

      Excellent, he he ;)

      Reply
  7. kerri says:

    Hi..what a beautiful presentation! If using silken tofu, would you add vanilaa extract? Also to Allysia, Mi-Del makes vegan ginger snaps..they come in a bag. Make sure that they are NOT the gluten free variety, as those contain eggs. I will look for the Nyakers brand-maybe an excuse to (finally) visit Ikea :)

    Reply
    • vegangela says:

      Hi Kerry – yes, vanilla extract would be a great addition, along with some sugar or agave. Thanks for the tip about the cookies too ;)

      Reply
  8. Sophie says:

    Hello Angela!

    I have made this stunning & tasty easy dessert a lot !! every time, it tastes fabuliscious too! :)

    MMMMMMMMMMMM! many greets from a foodie from Belgium!

    Reply
    • vegangela says:

      So glad you like it! Thanks for letting me know :)

      Reply
  9. Carole says:

    Hi there, today I am collecting cake recipes. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

    Reply
    • vegangela says:

      Hi Carole! If it’s one of my original recipes then I would prefer a link back as opposed to my recipe being copied on your site. Thanks so much for asking first! :)

      Reply
  10. Ohh, these look amazing! I love, love, love ginger.

    Reply
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