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Pumpkin Parfaits (AIP)

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Who doesn’t love a great pumpkin dessert? I made these the night before a little dinner party I was having, and wanted to make something that no one would guess is AIP. I decided on organic apple butter as a secret sweetening ingredient for my pumpkin parfaits. I decided on Apple Butter because it was utterly fall-like in its flavor, is easy to make yourself (apples, cinnamon and a crockpot!) and adds a dimension that another sugar like maple syrup or honey couldn’t. Apple butter has a great burst of tart that pairs well with the cinnamon and ginger in the pumpkin mixture. An unexpected surprise that really enhances the flavor of the whole dessert. This dish is just layer upon layer of fall flavors!

Further Food Nutritionist Commentary:

Pumpkin has tons of beta-caroteine, which turns into Vitamin A in your body and the rest can be used as an anti-oxidant to protect your cells. Cinnamon has tons of health benefits. It is anti-inflammatory, an anti-oxidant, and can help regulate your blood sugar.

By Dianne Rishikof, MS, RDN, LDN

Pumpkin Parfaits (AIP)

  • Prep Time:15
  • Cook Time:15
  • Servings: 2

Ingredients

4 cups cooked pumpkin or winter squash
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 cup molasses
1/2 teaspoon salt
1 can full fat coconut milk
1 jar organic apple butter (be sure it is 100% apples!)
1 cup toasted coconut
2 wide-mouth mason pint jars

Instructions

  1. Heat 4 cups of pumpkin puree in a saucepan.
  2. Add molasses, salt, ginger and cinnamon. Heat through. Set aside
  3. Open cans of full fat AIP-approved coconut milk. Scoop out the solid coconut at the top of the can leaving behind the liquid coconut water.
  4. In a bowl, beat the solid coconut until it stiffens up, about 2 minutes.
  5. Toast coconut shreds in oven or in a skillet until starting to brown.
  6. To assemble, spoon layers of pumpkin about 2 inches thick into bottom of two wide-mouth pint mason jars.
  7. Spoon about 2 tablespoons of apple butter on top of that layer.
  8. Then spoon about 3 tablespoons of the whipped coconut cream and then top with a small handful of toasted coconut.
  9. Repeat once more to create two layers in each jar. Serve!
Heat 4 cups of pumpkin puree in a saucepan. Add molasses, salt, ginger and cinnamon. Heat through. Set aside Open cans of full fat AIP-approved coconut milk. Scoop out the solid coconut at the top of the can leaving behind the liquid coconut water. In a bowl, beat the solid coconut until it stiffens up, about 2 minutes. Toast coconut shreds in oven or in a skillet until starting to brown. To assemble, spoon layers of pumpkin about 2 inches thick into bottom of two wide-mouth pint mason jars. Spoon about 2 tablespoons of apple butter on top of that layer. Then spoon about 3 tablespoons of the whipped coconut cream and then top with a small handful of toasted coconut. Repeat once more to create two layers in each jar. Serve!

Nutrition Information

Per Serving:  Calories: 362; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 29mg; Sodium: 1448mg; Potassium: 1018mg; Carbohydrate: 73g; Fiber: 6g; Sugar: 41g; Protein: 8g

Nutrition Bonus:  Vit A: 376%;  Iron:23%; Vit C: 27%; Calcium: 16%

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Jessica Flanigan Health Expert
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