Pumpkin Parfait

Serves 4

Ingredients

☁️ 13.5-ounce can full-fat coconut milk

☁️ 15-ounce can pumpkin puree

☁️ 1/3 cup sugar

☁️ 2 teaspoons vanilla extract

☁️ 1 teaspoon ground cinnamon

☁️ 1/2 teaspoon ground ginger

☁️ 1/4 teaspoon sea salt

☁️ Pinch ground cloves

☁️ Pinch ground nutmeg

☁️ 2 tablespoons cornstarch

☁️ 2 tablespoons water

☁️ 5-ounce bag Pumpkin-flavored Dandies

☁️ 2 cups chopped ginger snaps

☁️ Optional: vegan whipped cream, for topping

Instructions

In a pot over medium heat, combine coconut milk, pumpkin, sugar, vanilla, cinnamon, ginger, salt, cloves, and nutmeg. Stir to combine, then bring to a simmer, and adjust heat to medium-low. Simmer, whisking occasionally for 5 minutes, or until sugar has dissolved and mixture has thickened slightly.

Combine cornstarch and water in a small bowl then add to pumpkin pudding mixture, whisking until combined. Simmer for another 5 to 10 minutes, or until the starch has activated and the mixture thickens and covers an inserted spoon easily. Transfer mixture to a large bowl, cover the pudding with plastic wrap or silicone cover, making sure that it touches the top of the pudding as to prevent a thick layer from forming when cooling. Chill for at least 2 hours.

In 4 jars (roughly 12-16 ounces in size), place 2 heaping tablespoons of pudding in the bottom of each jar, then a layer of crushed ginger snaps, and a layer of Pumpkin-flavored Dandies. Repeat once more in each jar (for a total of 6 layers). Then either toast the marshmallows on top with a kitchen torch, or top with whipped cream. Serve chilled.