It’s not the holiday season without some pumpkin pie, right? I know that at least in my house growing up, pumpkin pie wasn’t just on the menu – it was our favorite dessert. Flour and butter crust, sugar-filled pumpkin pie filling, and cool whip up top. It was so delicious, and so, so unhealthy.
Things were simpler back then, weren’t they? That was a long time ago, before I read nutrition labels and ingredients, and had to give up gluten. This year, I want to make sure that I have a glorious, gluten free pumpkin pie dessert that everyone at the table can enjoy… Gluten free pumpkin pie parfait, anyone?This recipe is gluten free, dairy free, and refined sugar free (if you omit the gluten free gingersnaps). So basically, it counts as a serving of veggies, right?
I use the Great Lakes Unflavored Beef Gelatin for this recipe, as it helps it set a little more than just using the pumpkin. It’s got all the flavor of pumpkin pie, but without the loads of white sugar.
It’s got no crust, but you can add some crunch if you miss it. I never loved the crust, it always gets soggy and then it’s kind of gross. I used some gluten free gingersnaps, and they were the perfect addition for this treat!
Add some delicious dairy free coconut whip to it and you’ve got a delectable gluten free pumpkin pie alternative. Don’t feel guilty about having seconds… I sure don’t!
If you love pumpkin pie during the holidays, but you're trying to be healthier- then you will flip over this gluten & dairy free pumpkin pie parfait!
- 1 can pumpkin puree
- 1/4 cup powdered gelatin
- 1/4 cup coconut milk
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
- 4 tbsp maple syrup or erythritol for low carb
- 1 tsp vanilla
On high speed, mix everything together for 30 - 60 seconds.
Refrigerate for 1-3 hours, until it firms.
Layer into parfait glasses with the coconut whipped cream.
Sprinkle with cinnamon, and serve.
Add gluten free ladyfingers or gingersnaps for an extra crunch and flavor!
Erythritol instead of maple syrup changes it to 187 calories and 12g sugar.
This coconut milk whipped cream is a delicious, healthy alternative and a great addition to desserts!
- 1 can of chilled coconut milk scoop out the cream, and leave the liquid for another use
- 2 tbsp maple syrup
- 1 tsp vanilla
Mix on high until fully combined.
Layer with the pumpkin pie mix.
I can’t say enough good things about this gluten free pumpkin pie parfait. Your families will LOVE it this year at the holiday table!
What’s your favorite healthy alternative to a traditional holiday dessert?