MINNEAPOLIS — Happy Thanksgiving!
Culinary & Brand Director Rachael Perron from Kowalski's is back for our annual holiday show, this year at the Minnesota Arboretum, to offer up a dish for our celebration.
This year she's bringing something creamy and sweet – a take on pumpkin pie that's suitable for vegans or anyone eating dairy or gluten-free.
RECIPE: Pumpkin pie parfaits
(Serves 8)
Ingredients:
8 oz. nondairy cream cheese substitute (such as Philadelphia Plant-Based Original Spread)
2 tbsp. powdered sugar
1 box (4 oz.) South & Spoon Salted Brown Sugar Pudding Mix
1 cup pumpkin purée (not pumpkin pie filling), such as Libby's brand
1 tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Pumpkin Pie Spice
¼ tsp. Kowalski's Ground Nutmeg
2 pkgs. (9 oz. each) dairy-free whipped topping (such as So Delicious Cocowhip), thawed, divided
16 (approx.) gluten-free gingersnap cookies (such as MI-DEL brand), crushed
Garnishes: flaky sea salt, roasted and salted pumpkin seeds (pepitas), fresh cranberries or pomegranate seeds, and fresh mint sprigs
Directions:
1. In a large mixing bowl, combine spread and sugar; mix with an electric mixer until completely smooth and somewhat fluffy (5 min. or more, depending on how cold the spread is).
2. Stir in pudding mix, pumpkin and spices until combined.
3. Fold in ½ of the whipped topping to form a mousse, being careful not to deflate the mixture.
4. Divide alternating layers of mousse, remaining whipped topping, and cookie crumbs between 8 serving glasses (8-12 oz. in size); garnish to taste.
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