Dairy Free Pumpkin Mousse Parfaits

By Dr. Stephanie Gray

These chewy gluten free monster cookies are full of oats, chocolate chips, and chocolate candy! This is a nut free and vegan recipe.

Prep time
5 mins

Total time
5 mins

Ingredients

  • 9 ounces So Delicious Coco Whip thawed
  • Pure pumpkin puree (1/2 cup plus 2 Tablespoons)
  • 3/4 cup powdered sugar
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 12 Enjoy Life vanilla honey graham cookies, (or Kinnikinnick graham style crackers, or Kinninnick or Mi-Del gluten free graham style pie crust, crumbled)
  • 1 1/2 Tablespoons vegan buttery spread optional
  • 2 Tablespoons pumpkin seeds

Directions

  1. Place the honey graham cookies and the vegan buttery spread (if using) in a food processor and process on high speed to form crumbs. Set aside.
  2. Place the coco whip, pumpkin puree, powdered sugar, cinnamon, and ginger in a mixing bowl and mix on medium speed until well combined.
  3. Refrigerate the pumpkin mousse for about an hour to chill. You can skip this step if you need to serve it immediately.
  4. Place some crumbs in the bottom of six wine glasses or small bowls. Spoon in some of the chilled pumpkin mousse. Add some more cookie/graham crumbs, and another layer of mousse. Top with a few more crumbs and some pumpkin seeds.

 

Author Kelly Roenicke, modified by IHH Clinic.

Posted in Desserts, Healthy Recipes