It’s Friday! Let’s go for the donut, treat ourselves to a manicure, and dig our spoons into Pumpkin Parfaits with Coconut Whipped Cream.

Pumpkin Parfaits with Coconut Whipped Cream and Gingersnap CookiesOn Friday, we’ve spent five consecutive days battling the traffic/printer/guy who microwaves his tuna melt at lunch and lived to see another weekend. Maybe we’ve fed our toddlers/hungry teens/spouses/ravaging canines three square meals a day for-approximately-ever. Whatever your reason to celebrate, today is Friday, and you deserve a pumpkin parfait party!

Pumpkin Pie Parfaits with Gingersnaps and Coconut Whipped Cream

Pumpkin Parfaits with Coconut Whipped CreamAs I shared on Monday via Curried Carrot, Apple, and Peanut Soup, September is all about the layers, and Pumpkin Parfaits offer a little something special in each of theirs. The pumpkin layer is lightly spiced, airy and mousse-like in texture, and spiked with a celebratory dash of dark rum. The rum isn’t overpowering and adds the vavoom I feel is sometimes missing in pumpkin desserts.

Speaking of vavoomcoconut whipped cream. Where has this wondrous cloud of coconut bliss been all my life? It’s fluffy. It’s ultra creamy. It’s destined to be layered on my parfaits, scooped over my crisps, and shoveled directly into my mouth forevermore.

Pumpkin Parfaits with Coconut Whipped Cream and GingersnapsFor those of you with dietary restrictions, coconut whipped cream is also completely dairy free! To make it, whip the solid portion of full-fat coconut milk into a tizzy, add a touch of sweeter and optional vanilla extract, and that’s it! It has a subtle coconut flavor that I adore paired with the pumpkin. If you prefer less coconut taste, simply increase the amount of vanilla extract.

The final pumpkin parfait layer: crushed gingersnap cookies. Their crunchy texture and spicy zip are oh-so-right with the creamy pumpkin.

Pumpkin Parfaits with Coconut Whipped Cream. Like pumpkin pie in a glass!Pumpkin + coconut + ginger cookie crunch. We are ready to party, parfait-style!

In addition to the joys of Friday and Pumpkin Parfaits with Coconut Whipped Cream, I have two important reasons to celebrate:

  1. Our bedroom furniture arrived. Never mind that the mattress won’t be here for another eight weeks, and we are sleeping in the guest bedroom. We have a lovely set of matching nightstands! And a headboard! This calls for extra coconut whipped cream.
  2. Ben is a real lawyer. If you follow me on Instagram, you may have seen that we traveled back to Madison yesterday, where Ben was sworn in to the Wisconsin Bar at the state Supreme Court. We toasted both the events with brandy old fashioneds and fried cheese curds—so good they should be illegal (I’m sorry).

WI State Bar Swearing InTonight, whether you kick up your heels for a cozy night in or put them on for a sassy evening out, Pumpkin Parfaits with Coconut Whipped Cream are ready to celebrate with you!

Pumpkin Parfaits with Coconut Whipped Cream

Yield: 4 large or 6 small parfaits
Prep Time:
20 mins
Total Time:
4 hrs
A fun twist on classic pumpkin pie: Creamy pumpkin mousse layered with fluffy coconut whipped cream and crushed gingersnaps.

Ingredients

For the Pumpkin Pie Filling:

Course: Dessert
Cuisine: American
Keyword: Healthy Dessert Recipe, Pumpkin Parfaits with Coconut Whipped Cream

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

A few pumpkin favorites:

Imperial Sugar compensated me for my time to create this recipe and post. Thanks for supporting the brands who make it possible for me to provide quality content for you!