Foodie Friday: Spiced Pumpkin Pie Parfait with Roasted Pecans

Foodie Friday Logo Welcome back to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl and Farrah from Fairyburger to create awesome healthy recipes each week! Today’s theme is dessert heaven in honor of Montana‘s birthday, so be sure to hop over and say HB!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!

I know it’s still August, I know Fall isn’t for another month and I know I’m a bit premature with posting a pumpkin recipe but I couldn’t resist! I love Autumn, the cooler weather and all of the gloriousness it entails including the deliciousness of pumpkin everything! So today I bring to you my first and certainly not last pumpkin dessert recipe that has a boost of protein for good measure 😉

This pleasantly aromatic parfait is packed with protein & vitamins and also happens to be vegan and gluten free! Ready for the recipe?

Spiced Pumpkin PIe Parfait

Spiced Pumpkin Pie Parfait with Roasted Pecans
Serves 1
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  1. 1 cup pumpkin puree
  2. 1 can full fat coconut milk, drained
  3. 1 scoop vanilla protein powder
  4. 1/4-1/3 cup almond milk
  5. 1 tsp vanilla extract + 1 tsp
  6. 1 tsp pumpkin pie spice + extra for sprinkling
  7. 1 tsp cinnamon + a few dashes for pecans
  8. 1/2 tsp nutmeg
  9. 1/4 cup pecans, chopped
  10. 1 tsp coconut oil
  1. Preheat oven or toaster oven to 350 degrees (I used my toaster oven & did not require preheating)
  2. Measure out pumpkin puree and 1/2 cup of coconut milk fat from can.
  3. Reserve leftover coconut milk fat and put it in the fridge for topping later.
  4. In a blender combine pumpkin puree, 1/2 cup coconut milk fat, vanilla protein powder, almond milk, vanilla extract and pumpkin pie spice, cinnamon and nutmeg.
  5. Blend together until thoroughly combined- you may have to use a few splashes more of the almond milk in order to mix properly.
  6. Set aside in the fridge and let chill.
  7. Mix chopped pecan with coconut oil and cinnamon until combined and lay on a foil lined baking sheet.
  8. Roast in either oven or toaster oven for approximately 7 minutes- make sure to watch so that they don't burn.
  9. Remove and let cool.
  10. Take reserved coconut milk out of the fridge and whip with 1 tsp of vanilla extract until fluffy.
  11. In a dessert dish layer pecans on the bottom then top with chilled pumpkin mix then finally top with whipped coconut cream and sprinkle with some more pumpkin pie spice.
  12. Enjoy! ;)
You might also like:  Foodie Friday: Thanksgiving Traditions with a Twist
The Fit Foodie Mama

Check back next week for more yummy recipes- we are putting together some fantastic Touchdown Football Food dishes in honor of football season officially kicking off!!! Woohoo!

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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