Raw Pumpkin? YES! It is super healthy (read about pumpkin here: raw pumpkin spice cookies), plentiful at this time of year and tastes great! I have a friend who is very raw food adverse, only because she really hasn’t tried anything. She stopped over as I was making these. I asked her if she wanted to try the raw pumpkin purée. Just the look on her face made me laugh. Her answer was a definite no. I told her to get over it and tast it. The look on her face changed completely. “Wow, this is really good!” she stated with a completely different look on her face. As she polished off one of the parfaits asking for more, I smiled.
I love all of the fall flavors that go with pumpkin. Cinnamon combined with cranberries and pecans make this dessert irresistible. The crowning glory is the layer and topping of ginger “cream”. This is an easy recipe to throw together. You just need to plan ahead to let the ginger whipped “cream” set up. This is a perfect dessert for your holiday table.
Raw Pumpkin Parfaits with Cranberries and Ginger Whipped “Cream”
Pumpkin Purée
- 1/2 medium pumpkin, peeled, seeded and cut into chunks (you need to use a sugar pumpkin for this)
- 1/4- 1/2 cup water
- 1 teaspoon cinnamon
- 2 tablespoons raw agave nectar or sweetener of choice
- 1/2 cup cashews, soaked overnight, rinsed and drained
- 1/2 cup water
- 1/4 cup coconut oil, melted
- 2 tablespoons fresh ginger, grated
- 2 tablespoons raw agave nectar
- 1 cup frozen cranberries, thawed
- 1/4 cup raw agave nectar
- 1 cup pecans
- 1 teaspoon cinnamon
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{ 37 comments… read them below or add one }
Yes, it was really good. Now I will place my order for a half dozen.
This looks so wonderful! I must try it very soon. I’m thinking I might try it with butternut squash, though, since I have that but don’t have pumpkin.
Beautiful picture! Looks so yummy.
How cool that your friend liked the parfaits!
I am *drooling* over here…oh my goodness! And I have just the perfect pumpkin from our CSA…off to soak some nuts
OMG, Yum.
Definitely going to try this one, too. =)
thank you, thank you, thank you! on to thanksgiving
Hi Susan
your recipes are all so beautifully portrait and judging by the ingredients have got to be delicious, is this recipe in your Rawmazing Dessert book ?, if yes then I need to order one , do you have a special deal on your recipe book collections?
This recipe is brand new and not in the dessert cookbook. But there are many other delicious recipes in there! Occasionally the books go on sale. You can sign up for the newsletter to be notified when that happens.
I usually just buy the little pie pumpkins, do you know about how much pumpkin you used, measurements-wise?
These look absolutely beautiful. Will have to try them for either a potluck or tea.
this looks beautiful. how many does the recipe serve?
Thanks!
Oh, wow, just amazing!
WOW!!!! I am making this ASAP!
Thank you, Susan,
Ludia
PS I will report……
That looks rawesome. I love that your pictures are so big….except it makes it harder not to lick the screen.
You are so creative and talented, its a visual culinary treat just reading your recipes. I cant wait to try this dessert. With your talent, you should be an executive raw food chef at a top rated restaurant in Paris
Beautiful!
Looks scrumptious, going to make these for friends on Wednesday, just need to know about how many this will serve…YUM!
How many servings does this make?
Do you write servings somewhere in your recipes and I am not seeing them?
Thank you for your help
These look wonderful; I can’t wait to try them. I was wondering if it would be possible to make them in a large dish like a pie or cake pan instead of parfait glasses?
Sherine, Because of the consistency I wouldn’t sugget that.
Probably around 6-8, at least.
Wow. These look SO easy and are SO beautiful and what a great combination. I am a big fan of raw pumpkin, squash, etc…..Have made some amazing raw yam/pumpkin pies and once you have had it raw, it’s hard to go back!
Beautiful and perfect for this time of year, Susan.
Susan, as a relatively newcomer to your website and F/B page, I want to congratulate you and thank you for your inspiring and beautiful work, great recipes, and commitment to healthy, raw eating. Also, I appreciate the fact that you are not dogmatic about going only raw.
Regarding this recipe, however, I did want to point out that some people (my husband included) are allergic to raw pumpkin seeds and raw pumpkin (and oftentimes to avocados, too). There are some threads about these allergies on line. So, as a cautionary note to others, when you do make this recipe for a party, make sure you let your guests know. It certainly is festive and perfect for this season.
I can’t wait to try this, it looks so good. I was wondering if I could double the ginger whipped cream?
I would like to use it on my raw pumpkin pie. I miss cool whip and want something better to put on my pie.
Norma, yes you can double without a problem. It is really delicious!
Yes, people have many different allergies. Some are allergic to coconut, many are allergic to different nuts and quite a few are allergic to many other things. I would hope that people with these allergies are careful as to the ingredients in everything they eat.
Can you make this ahead of time or does the cranberry begin to run? How long/ahead of time do you make this before eating it?
Thanks again!
Just did a raw pumpkin parfait myself. Yours is absolutely exquisite! Love the scarlet red mixed in.
I am reporting, as promised ……OMG, this is to die for. I made it a few days ago, and it instantly became my favorite dessert, perfect for this time of the year. Of course, mine did not look anything as beautiful as yours, Susan (how do you get the pumpkin part to be such a vibrant orange?) and I changed it a bit by blending an orange in with the cranberries, and adding nutmeg to the pumpkin puree.
I will bring it to a Thansgiving potluck, but would prefer to cart one dish instead of all the little ones, so am going to experiment by making it in a 7-inch trifle bowl and semi-freezing the layers before adding the next one. I will report on that, too. And, BTW, it does not have a raw uncooked taste, so everybody will enjoy it.
Yumm-o!
Ludia
I just made a slightly differnet version of this and the flavor combination was wonderful. I had already made a raw pumkin pie that was divine, made with cashews and sweet potatoe. (easier for me to digest) and the crust was slightly different than yours. I just dis-assembled it to make the layers and my whole family loved it. Inspiring as always, thanks for the post
Seriously?! These look so good and pumpkin is one of my all-time fav flavors… even close to chocolate! YUM!!
These parfaits look and sound delicious! Can’t wait to try them! Mmmmmm.
I tried this too, and it paled in comparison to how yours looked. Mine was more a messy trifle. However, I adored the ginger cream, and thought the cranberry jam ace. They kept well and seemed to taste better for a little keeping. Thanks a million for sharing.
You are a gifted food photographer, your images always inspire me.
I have been making, and eating, these for the last two weeks, they are that good!
But I will not be making it in the trifle dish as I thought I may, for my contribution to a Thanksgiving table tomorrow, as even the small 7-inch trifle dish is still too big. So am making these individually.
Even though I have been practicing, I still don’t manage to make them as beautiful as yours, Susan. But they look good enough, and they taste oh-so-good! Any tricks on how to fill the parfait glasses so evenly and without messing up the sides of the glasses?
Of course, I had to play with the recipe some more, and sometimes I mix coarsely ground cocoa nibs with the chopped nuts for a little crunch and an extra flavor dimension.
Thank you, again, ever so much, Susan. I am ever so thankful and grateful for rawmazing.com!
Ludia
Another wonderful recipe!, I most confess I was a bit suspicious at first, but I had all the ingredients at hand and decided to give it a try! wow!! everyone in my house enjoyed it very much, we were all looking for more!! hehehe
A clean way to assemble the layers is to put each in a baggie. Cut a bottom corner and squeeze each one at a time; the pumpkin, ginger cream, and cranberry puree to fill the cup at each layer. No messy spoon smearing ingredients inside the glass cups.
A clean way to assemble the layers is to put each in a baggie. Cut a bottom corner and squeeze each one at a time; the pumpkin, ginger cream, and cranberry puree to fill the cup at each layer. No spoon smearing ingredients inside the cups.
What is a sugar pumpkin? And where can I buy one?