Pumpkin and Gingersnap Yogurt Parfait (gluten-free)
It’s Thanksgiving week- I couldn’t leave you hanging without something yummy to look at! Forget pies and turkeys and sides and all of that nonsense- you probably already have your big day game plan in place. I wanted to give you something to eat in the days before (or after) Turkey Day.
Chances are, you will need a snack to get you through the next few days. And hey- you might even have a half-open can of pumpkin puree that you need to use up. You can certainly eat this as a dessert, but it’s got no added sugar in it (unless you add some, that’s on you!). The sweetness comes from the cookies and you can add a little Stevia or honey if you like. It’s quick to whip up and even if you don’t have the gingersnaps, you could use just nuts, which would make it even better for you! You’re welcome.
Oh and if you’re not ready for Thursday, I’ll have some last minute links up for you later. Just because I love you and am oh, so thankful for you!
Pumpkin and Gingersnap Yogurt Parfait (gluten-free)
Prep time
Total time
Author: Oven Love
Recipe type: Dessert, Snack
Serves: 2
Ingredients
- 10 gluten-free gingersnap cookies (I used Mi-Del, feel free to use whatever brand you like)
- 1-2 tablespoons coconut oil, melted
- 1 cup pumpkin puree (fresh if you’ve got it)
- 1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon, ⅛ teaspoon cloves, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice
- 1 cup plain or vanilla greek yogurt (I used plain and added a few drops of vanilla Stevia liquid)
- ¼ cup pecans or walnuts, chopped, plus more for topping
Instructions
- In a food processor or plastic baggie, crush the gingersnap cookies into crumbs. Put them into a small bowl and combine with the coconut oil. Put in the refrigerator or freezer while you assemble the parfaits.
- In a small bowl, combine the pumpkin and spices. If you want to sweeten your yogurt with Stevia or another sweetener, do so in another small bowl.
- To assemble: in each glass, put a layer of cookies, a layer of the pumpkin mixture, a layer of cookies and chopped nuts, and a layer of yogurt. Top with the last bits of the cookie mixture and more nuts if you’d like. Keep cool in the fridge until serving.
