While parfaits are often seen on dessert tables, the use of pumpkin is hardly ever a staple found inside- at least not from what I’ve seen. But as I’m trying to incorporate many, many more plant-based produce into my diet I realized that the pumpkin is under-utilized as dessert option for things other than pies and rolls. I use pumpkin in soups and stews, but as a dessert it’s also something quite perfect to use if you’re looking for an alternative to super sweet desserts to serve.
That’s why I like this Pumpkin Parfait that is only sweetened with a small amount of honey and given texture with the addition of nuts and pumpkin seeds and made creamy by the addition of halal-certified Mountain High Yoghurt.
I chose Mountain High Yoghurt because it doesn’t have any funny stuff added- just what you expect from a homemade yogurt like your mom or grandmother used to make. Unfortunately, today many commercial brands of yogurt contain additions like gelatin (which can be pork-derived) with the notion that it keeps the shape of the product. Mountain High Yoghurt has a figured out a way to keep it natural and keep it’s shape just fine, as well. No funny stuff, which is why I like it so much.
I made it a dessert addition to my Autumn Harvest and/or Thanksgiving Table Menu ideas post, which you can find here, along with another recipe using Mountain High Yoghurt– my Pomegranate, Hazelnut, Pistachio & Olive Oil Yogurt Spread.
The recipe is super easy to make but you need some time to prepare because you really want to have made the pumpkin puree yourself, for best results. Get the recipe for homemade pumpkin puree here.
Use about 1/2 cup of Mountain High Yogurt per parfait (per person). Choose the best honey you can find, preferably a more runny honey and not the thick, raw kind because it doesn’t spread as easily.
You can make these in advance but not too far ahead or they might get a little runny. 1-2 hours in advance of serving is sufficient and keep them refrigerated.
- 2 cups Mountain High Yoghurt
- Runny honey for drizzling
- Chopped almonds, pistachios, hazelnuts
- Pumpkin Seeds
- Prepare four stemmed glasses to divide the yogurt and pumpkin puree mixtures for serving.
- Add a few heaping tablespoons of pumpkin puree to the bottom of each one then a drizzle of honey. Do the same with the yogurt. Repeat one more time.
- Top each glass with the chopped nuts, pumpkin seeds and another drizzle of honey.