White Chocolate Pumpkin Parfaits


Pumpkin Layer:

  • 1 cup unsweetened pumpkin puree
  • 1 cup canned coconut milk (high fat) 
  • 1/4 cup coconut sugar
  • 1 tsp ground ginger 
  • 1 tsp ground cinnamon 
  • 1 tsp vanilla extract
  • 1/2 tsp salt

White Chocolate Layer:

Graham Cracker Layer:

  • 10 gluten-free graham crackers


  • Using a mixer, whip the coconut milk to thicken, until it begins to form peaks similar to whipping cream.
  • Add the remainder of the pumpkin layer ingredients and whisk to combine. Set aside. 
  • In a new mixing bowl whisk the coconut milk to make the white chocolate layer. Again, whisk to form soft peaks. 
  • Melt PASCHA White Chocolate and allow to cool slightly but not harden. 
  • Add the melted PASCHA and the remainder of the ingredients and whip to combine. Add honey to sweeten if desired. Set aside. 
  • Place graham crackers into a ziplock bag and crush into smaller pieces.
  • Layer in a glass or jar in your desired order and top with melted PASCHA White Chocolate. 
  • ENJOY!

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