Here is the recipe for the vegan Raw Pumpkin Parfait with Cranberries and Ginger Whipped “Cream” that we all enjoyed at last week’s Eating for Healing and Health seminar.

(Note: The picture to the left is not this recipe, but it does slightly resemble what we are making.)

Basically, our raw pumpkin parfait has four layers: pumpkin puree, ginger whipped cream, cranberry, and pecan. Just prepare each layer and then assemble as noted below:

Pumpkin Puree: 1/2 medium pumpkin, peeled, seeded and cut in chunks (you need to use a sugar pumpkin); 1/4 – 1/2 cup water; 1 teaspoon of cinnamon (or pumpkin pie spice); 2 tablespoons raw agave or sweetener of choice; 1/3 to 1/2 cup of white chia seeds.

Place pumpkin, cinnamon and agave in a food processor or high-speed blender. Pulse until pureed, adding water as needed. You will have to scrape the sides of the food processor while mixing.

Ginger Whipped “Cream”: 1/2 cup of cashews; soaked overnight, rinsed and drained; 1/2 cup water; 1/4 cup of coconut oil, melted; 2 tablespoons fresh ginger, grated; 2 tablespoons raw agave nectar.

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 of frozen cranberries, thawed; 1/4 cup raw agave nectar.

Place in food processor and process until puree is achieved. Some 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.

MASTER ASSEMBLY: In a parfait glass, place a layer of the pecans, topped with a layer of the pumpkin puree, then a layer of cranberries, and then a layer of ginger whipped “cream”. Repeat topping with more pecans.

Enjoy! Let us know how it goes!!