Your whole food, plant-based life.

Raw Pumpkin Cranberry Ginger Parfaits!

Raw Pumpkin? YES! It is super healthy (read about pumpkin here: raw pumpkin spice cookies), plentiful at this time of year and tastes great! I have a friend who is very raw food adverse, only because she really hasn’t tried anything. She stopped over as I was making these. I asked her if she wanted to try the raw pumpkin purée. Just the look on her face made me laugh. Her answer was a definite no. I told her to get over it and taste it. The look on her face changed completely. “Wow, this is really good!” she stated with a completely different look on her face. As she polished off one of the parfaits asking for more, I smiled.



I love all of the fall flavors that go with pumpkin. Cinnamon combined with cranberries and pecans make this dessert irresistible. The crowning glory is the layer and topping of ginger “cream”. This is an easy recipe to throw together. You just need to plan ahead to let the ginger  whipped “cream” set up. This is a perfect dessert for your holiday table.

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  1. teresa wrote on May 5, 2015

    Can I use canned pumpkin,(Because its May I dont think i will find fresh pumpkin right now), and fresh cranberries or do they have to be frozen? I have never done anything like this before not familiar with ” raw recipes” but have always wanted to try. Looks and sounds amazing! Thanks for sharing! 🙂

    • Susan wrote on May 5, 2015

      Hi, Teresa, Canned pumpkin is cooked. But if you aren’t concerned with it being raw, then you could. But it would change the entire recipe. You would have to taste as you flavor. Cheers!


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