Recipes Collection

Pumpkin Pie Parfait with Ginger Snap Granola

160 minutes Difficulty:
Categories: Desserts


  • 2 ct. Pie pumpkins, halved and deseed
  • 1/4 c. Brown sugar
  • 1/2 tsp. Vanilla
  • 1 tbs. Cinnamon
  • 1/4 tsp. All spices


  • 2 c. Rolled Oats
  • 1 c. Pecan pieces
  • 1/4 c. Coconut oil
  • 1/4 c. Honey
  • 2 tsp. Cinnamon
  • 1 tbs. Ground ginger
  • 1/4 tsp. Ground clove
  • Pinch of salt

Other ingredients:

  • 4 C. Vanilla Greek yogurt
  • 1/4 C. Maple syrup



Preheat oven to 350 degrees.

Using a foil lined sheet pan, place the pumpkin halves open face down and add an inch of water to the pan. Place on the bottom rack for 2 hours or until extremely tender. Note: you may need to add an additional inch of water to the pan during cooking.

Let cool for ten minutes and scoop out the flesh into a large mixing bowl. Add the oil, brown sugar and spices and whip smooth. Refrigerate.

For the granola, mix the spices, oil and honey in a large bowl. In a separate bowl add the oats and pour the liquid ingredients over them. Mix well and spread evenly on a sheet pan. Bake at 350 degrees for 10-15 minutes, stir and continue to bake for another 10-15 minutes until golden brown. Let cool, add the pecan pieces, salt and mix.

Layer the pumpkin, granola and vanilla yogurt in a small mason jar and top with maple syrup.

Serve and enjoy.

Servings: 8-10