Pumpkin Pie Parfaits

October 8, 2016




















Now that Thanksgiving has passed and you’re no longer culturally inclined to bake a pumpkin pie, do you need a new reason to crack open a can of pumpkin?
I’ll give you a few:

  1. For the sake of trying new things; be adventurous; give this recipe a go.

  2. It’s socially acceptable to eat pumpkin pie at any time during the year, in my opinion.

  3. Pumpkin is a rich source of fiber and vitamin A — and it’s low-carb too!

Have I convinced you to treat yourself to a pumpkin pie parfait?  You should.
The Minimalist Baker has assembled a fresh recipe using homemade pumpkin butter and coconut whipped cream.

Check out this recipe.  You can easily substitute store bought gluten-free granola rather than making it yourself to save some effort.  Or, make this a paleo recipe by substituting crushed or chopped nuts and some unsweetened shredded coconut for the oats.

Bon apetit!










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