Cream Layers

1 cup raw cashews (soaked in water 4-8 hours, rinsed and drained)  

1 cup pumpkin puree

1/3 cup coconut sugar

1/4 cup chilled coconut cream

1 tbsp. pumpkin pie spices

2 tsp. lemon juice

1 tsp. vanilla extract

1 pinch salt

Gingersnap Layers

1/2 cup espresso 

1/4 cup rum – omit for alcohol-free version

16-18 vegan ginger snap cookies

Coconut Cream

coconut cream chilled

coconut sugar for taste



chocolate shavings


  • 4-6 parfait glasses or small mason jars large enough that a gingersnap cookie can sit inside


  1. Place all pumpkin cream layer ingredients into food processor bowl and blend until smooth, stop to scrape down sides of bowl if needed.
  2. Stir espresso and rum together in a shallow dish. One at a time, dunk 4-6 cookies into mixture and place each into the bottom of a parfait glass or small mason jar. Top with a layer of pumpkin cream. Repeat layers until all cookies and pumpkin cream have been used.
  3. In a large mixing bowl, beat coconut whipped cream ingredients together until light and fluffy, for about 1 minute. Spoon on top of parfaits.
  4. Sprinkle parfaits with cinnamon and chocolate shavings. Chill at least two hours before serving.

Enjoy your scary and long Halloween Night.

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