This Pumpkin Pie Parfait is a sweet (but not too sweet) dessert that will use up that can of pumpkin that may be leftover from Thanksgiving and now taking up space on your pantry shelf.
1, 15-ounce can pumpkin
1 cup creamy (not crunchy) almond butter
1/4 cup maple syrup
1 teaspoon of the Make-Your-Own Pumpkin Pie Spice Mix
Make-Your-Own Pumpkin Pie Spice Mix (This recipe makes more than what’s needed for the parfaits.)
1 tablespoon plus 1 teaspoon Ceylon cinnamon
2 teaspoons ground dried ginger
1/4 teaspoon allspice (optional)
Into a food processor fitted with the metal blade, place the pumpkin, almond butter, maple syrup, and 1 teaspoon of the Make-Your-Own Pumpkin Pie Spice. Process until smooth and creamy. Chill in refrigerator.
Serve in shot glasses or other little glasses. (To get the pumpkin mixture into the glasses you just put it into a sturdy plastic bag, snip one corner off of the bag, and then squeeze the mixture into the shot glasses just like you would squeeze a tube of toothpaste. )
Top with whipped cream.
Pumpkin – Pumpkin is low in carbohydrates and high in fiber and vitamin A.
Ceylon cinnamon – When you buy “cinnamon” at the supermarket in the U.S., it’s probably cassia cinnamon (the less expensive cinnamon). Cassia cinnamon contains coumarin — a compound about which there are some serious health concerns. So seek out Ceylon cinnamon, available at Penzeys Spices and other spice shops. Ceylon cinnamon has a somewhat soft and mild cinnamon flavor. For information about the health benefits of Ceylon cinnamon, see:
- Memorial Sloan-Kettering Cancer Center’s About Herbs (and spices) database
- Gernot Katzer’s Spice Pages
Enjoy and be healthy!