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Mason Jar Vegan Pumpkin Pie Parfaits

5 from 2 votes
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Course: Dessert
Cuisine: Americana
Prep Time: 1 hour
Servings: 10 jars
Author: StringMasterAdmin


  • 9 graham crackers 1 package
  • 1/2 cup rolled oats
  • 4 Tablespoons vegan butter melted try Earth Balance
  • 5 Tablespoons brown sugar divided
  • 1 1/2 teaspoons vanilla divided
  • 1 1/2 teaspoons cinnamon divided
  • 1/8 teaspoon salt
  • 1 can pumpkin
  • 1 ripe banana
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 can whole fat coconut milk refrigerated overnight - don't shake so that when you open the can, you can separate the cream from the liquid
  • 3/4 cup powdered sugar
  • 1 Tablespoon tapioca or corn starch optional - if needed for thickening


  • In a food processor or blender, pulse graham crackers, oats, butter, 3 Tablespoons brown sugar, 1 teaspoon cinnamon, and salt until combined and crumbly. Set aside in a medium mixing bowl.
  • In the same food processor or blender, blend pumpkin, banana, 1 teaspoon cinnamon, and allspice until smooth. Pour into a small bowl and set aside in the refrigerator to chill.
  • In a mixing bowl, blend coconut cream, powdered sugar and 1/2 teaspoon vanilla together on high until mixture starts to become frothy and thick. If after 2-3 minutes the cream is still thin, add tapioca or corn starch 1 teaspoon at a time. Place mixture in the refrigerator for ~30 minutes because it will firm up further.
  • Assemble 10 mini mason jars and spoon 1-2 Tablespoon of crust into the bottom of each. Pack down with the bottom of a whisk handle or shot glass. Spoon 2-3 Tablespoons of pumpkin mixture on top (stopping when jar is 2/3 full). Top with 1 additional Tablespoon of crust and then top with 1-2 Tablespoons of whipped topping. Close jars to transport safely and sprinkle with additional cinnamon before serving. Parfaits will stay in the refrigerator well for 2-3 days.
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