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.
Raw Pumpkin Parfaits with Cranberries and Ginger Whipped "Cream"
SERVES 4
Pumpkin Purée
- 1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
- 1/4- 1/2 cup water
- 1 teaspoon cinnamon
- 2 tablespoons raw agave nectar or sweetener of choice
- Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.
Ginger Whipped “Cream”
- 1/2 cup cashews, soaked overnight, rinsed and drained
- 1/2 cup water
- 1/4 cup coconut oil, melted
- 2 tablespoons fresh ginger, grated
- 2 tablespoons raw agave nectar or liquid sweetener of your choice
- Place cashews and water in high-speed blender. Blend until smooth.
- Add melted coconut oil, fresh ginger and raw agave. Process until well blended.
- Transfer to container and chill until set.
Cranberry Layer
- 1 cup frozen cranberries, thawed
- 1/4 cup raw agave nectar
- Place in food processor and process until purée is achieved. I like this layer to be a little chunky.
Pecan Layer
- 1 cup pecans
- 1 teaspoon cinnamon
- Place pecans and cinnamon in food processor. Pulse until chopped.
Assembly
- In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.
Gayle wrote on October 26, 2011
These look absolutely beautiful. Will have to try them for either a potluck or tea.
Shannon wrote on October 26, 2011
I usually just buy the little pie pumpkins, do you know about how much pumpkin you used, measurements-wise?
ute wrote on October 25, 2011
Hi Susan
your recipes are all so beautifully portrait and judging by the ingredients have got to be delicious, is this recipe in your Rawmazing Dessert book ?, if yes then I need to order one , do you have a special deal on your recipe book collections?
Susan wrote on October 26, 2011
This recipe is brand new and not in the dessert cookbook. But there are many other delicious recipes in there! Occasionally the books go on sale. You can sign up for the newsletter to be notified when that happens.
margosa wrote on October 25, 2011
thank you, thank you, thank you! on to thanksgiving
Jennifer Minar-Jaynes wrote on October 25, 2011
OMG, Yum.
Definitely going to try this one, too. =)
Jen {The Wholehearted Life} wrote on October 25, 2011
I am *drooling* over here…oh my goodness! And I have just the perfect pumpkin from our CSA…off to soak some nuts 🙂
Lana wrote on October 25, 2011
Beautiful picture! Looks so yummy.
How cool that your friend liked the parfaits!
Kim wrote on October 25, 2011
This looks so wonderful! I must try it very soon. I’m thinking I might try it with butternut squash, though, since I have that but don’t have pumpkin.
Susan Berkson wrote on October 25, 2011
Yes, it was really good. Now I will place my order for a half dozen.