Pumpkin Pie Parfait with Ginger Snap Granola

Ingredients:

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

Granola:

• 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

Method:

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