Pumpkin Aquafaba Parfaits

Pumpkin Aquafaba Parfaits

These healthier pumpkin parfaits are made with aquafaba instead of heavy cream which is a plus in my book and your heart will thank you for it! The pumpkin layer is still really decadent so that’s why I wanted to layer it with something much lighter in texture and energy density. Feel free to add additional crunchy layers in between the pumpkin and aquafaba layers. Pumpkin seeds would also be a nice addition for a boost of zinc!

You’re going to have a lot of aquafaba here, so either use it for extra parfaits or try to bake it into meringue cookies!!

For the the pumpkin layer, blend all of the following ingredients together:

• A healthy cup of pumpkin puree

• 1/3 -1/2 cup raw cashews or almonds

• 1 ripe banana

• 4 medjool dates or 1/4 cup maple syrup

• 1 1/2 tsp pumpkin pie spice (or a blend of cinnamon, ginger, clove and nutmeg)

• 1 1/2 tsp almond or vanilla extract

• salt if desired

Add up to 1/4 cup water or plant milk to the blender or food processor if the pumpkin filling seems too thick for your liking

For the Aquafaba, combine all of the following ingredients and mix with an electric mixer until stiff peaks form (roughly 5 minutes):

• 2/3 cup bean juice from a can of unsalted garbanzo beans (about 2/3 cup)

• 2 Tbs sugar of choice (I use date) or maple syrup

• 1 tsp almond or vanilla extract

Layer the pumpkin filling with the aquafaba and go to town making your own creations with different toppings/nuts/seeds/granola/crushed gingerbread or just have the creamy layers alone! I love toasting whole rolled oats with a bit of cinnamon and date sugar as my topping!

Enjoy!