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.
rikke wrote on October 28, 2013
What is a sugar pumkin?
Susan wrote on October 28, 2013
It is the type of pumpkin that you want to “cook” with. You can find them this time of year at the store.
Jaclyn wrote on October 26, 2013
These are gorgeous!!
Susan wrote on October 26, 2013
Thank you!
Sheila wrote on September 22, 2012
What is a sugar pumpkin? And where can I buy one?
Pam wrote on November 29, 2011
A clean way to assemble the layers is to put each in a baggie. Cut a bottom corner and squeeze each one at a time; the pumpkin, ginger cream, and cranberry puree to fill the cup at each layer. No spoon smearing ingredients inside the cups.
Pam wrote on November 29, 2011
A clean way to assemble the layers is to put each in a baggie. Cut a bottom corner and squeeze each one at a time; the pumpkin, ginger cream, and cranberry puree to fill the cup at each layer. No messy spoon smearing ingredients inside the glass cups.
Naraleska wrote on November 27, 2011
Another wonderful recipe!, I most confess I was a bit suspicious at first, but I had all the ingredients at hand and decided to give it a try! wow!! everyone in my house enjoyed it very much, we were all looking for more!! hehehe
Ludia wrote on November 23, 2011
I have been making, and eating, these for the last two weeks, they are that good!
But I will not be making it in the trifle dish as I thought I may, for my contribution to a Thanksgiving table tomorrow, as even the small 7-inch trifle dish is still too big. So am making these individually.
Even though I have been practicing, I still don’t manage to make them as beautiful as yours, Susan. But they look good enough, and they taste oh-so-good! Any tricks on how to fill the parfait glasses so evenly and without messing up the sides of the glasses?
Of course, I had to play with the recipe some more, and sometimes I mix coarsely ground cocoa nibs with the chopped nuts for a little crunch and an extra flavor dimension.
Thank you, again, ever so much, Susan. I am ever so thankful and grateful for rawmazing.com!
Ludia