Pumpkin Parfaits with Oat Crunch

Vegetarian Times October 2009 p. 69

This recipe makes 1 cup of Oat Crunch, which is more than you’ll need for the parfaits. Save the rest to serve with yogurt, fresh berries, or sorbet.

ingredient list


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Serves 2

Oat Crunch

  • 1/2 cup puffed rice cereal
  • 1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob’s Red Mill Gluten Free Rolled Oats
  • 2 Tbs. raw pumpkin seeds
  • 2 Tbs. pure maple syrup
  • 1/4 tsp. pumpkin pie spice

Pumpkin Mousse

  • 3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
  • 1/2 cup sweetened pumpkin pie filling
  • 6 oz. vanilla soy yogurt


To make Oat Crunch:

1. Preheat oven to 300°F. Combine puffed rice, oats, and pumpkin seeds in small bowl. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well. Transfer ingredients to prepared baking sheet; spread into thin layer. Bake 10 to 15 minutes, or until light brown. Remove from oven; let cool. Break up Oat Crunch with fingers, and set aside.

To make Pumpkin Mousse:

1. Whisk tofu cream cheese in bowl until fluffy. Add pumpkin pie filling, and whisk until smooth. Chill.

2. Spoon 2 Tbs. yogurt into serving glasses. Top with one-quarter Pumpkin Mousse. Sprinkle 1 Tbs. Oat Crunch over each parfait. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

Nutritional Information

Per :

Calories 227
Protein 5g
Total Fat 8g
Saturated Fat 2g
Carbs 34g
Choelsterol 0mg
Sodium 261mg
Fiber 6g
Sugar 26g

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