PUMPKIN PARFAIT

5 ounce bag of Dandies pumpkin spice flavored vegan marshmallows.
2 Pumpkin parfaits on a table

INGREDIENTS:

  • 13.5-ounce can full-fat coconut milk

  • 15-ounce can pumpkin puree

  • 1/3 cup sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon sea salt

  • Pinch ground cloves

  • Pinch ground nutmeg

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 5-ounce bag Pumpkin-flavored Dandies®

  • 2 cups chopped ginger snaps

  • Optional: vegan whipped cream, for topping

INSTRUCTIONS:

  1. In a pot over medium heat, combine coconut milk, pumpkin, sugar, vanilla, cinnamon, ginger, salt, cloves, and nutmeg.

  2. Stir to combine, then bring to a simmer, and adjust heat to medium-low.

  3. Simmer, whisking occasionally for 5 minutes, or until sugar has dissolved and mixture has thickened slightly.

  4. Combine cornstarch and water in a small bowl then add to pumpkin pudding mixture, whisking until combined.

  5. Simmer for another 5 to 10 minutes, or until the starch has activated and the mixture thickens and covers an inserted spoon easily.

  6. Transfer mixture to a large bowl, cover the pudding with plastic wrap or silicone cover, making sure that it touches the top of the pudding as to prevent a thick layer from forming when cooling.

  7. Chill for at least 2 hours.

  8. In 4 jars (roughly 12-16 ounces in size), place 2 heaping tablespoons of pudding in the bottom of each jar, then a layer of crushed ginger snaps, and a layer of Pumpkin-flavored Dandies®.

  9. Repeat once more in each jar (for a total of 6 layers).

  10. Then either toast the marshmallows on top with a kitchen torch, or top with whipped cream.

  11. Serve chilled.