Your whole food, plant-based life.

Raw Pumpkin Cranberry Ginger Parfaits!

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 taste 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. Place pumpkin, cinnamon and agave in food processor or high-speed blender. Pulse until puréed, adding water as needed. You will have to scrape down the sides of the food processor while processing.


Ginger Whipped “Cream”

  • 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 or liquid sweetener of your choice
  1. Place cashews and water in high-speed blender. Blend until smooth.
  2. Add melted coconut oil, fresh ginger and raw agave. Process until well blended.
  3. Transfer to container and chill until set.


Cranberry Layer

  • 1 cup frozen cranberries, thawed
  • 1/4 cup raw agave nectar
  1. Place in food processor and process until purée is achieved. I like this layer to be a little chunky.


Pecan Layer

  • 1 cup pecans
  • 1 teaspoon cinnamon
  1. Place pecans and cinnamon in food processor. Pulse until chopped.



  1. In parfait glass, place a layer of pecans, topped with a layer of the pumpkin purée, a layer of cranberries then a layer of the ginger whipped “cream”. Repeat topping with more pecans.
Share Via
Share on Pinterest
Share with your friends



  1. teresa wrote on May 5, 2015

    Can I use canned pumpkin,(Because its May I dont think i will find fresh pumpkin right now), and fresh cranberries or do they have to be frozen? I have never done anything like this before not familiar with ” raw recipes” but have always wanted to try. Looks and sounds amazing! Thanks for sharing! :-)

    • Susan wrote on May 5, 2015

      Hi, Teresa, Canned pumpkin is cooked. But if you aren’t concerned with it being raw, then you could. But it would change the entire recipe. You would have to taste as you flavor. Cheers!

  2. Diana wrote on December 10, 2014

    Like others, I would like to know the measured amount of pumpkin. Is it somewhere around 2 – 3 cups?

    • Susan wrote on December 10, 2014

      Hi, Diana, Honestly, I created this recipe years ago and didn’t measure at the time. I would guess 2-3 cups. But it certainly is flexible. Cheers!

  3. Diana wrote on December 10, 2014

    i too would like to know the measured amount of pumpkin used in this recipe. I’ m guessing around 2-3 cups?

  4. Diana wrote on December 10, 2014

    I too would like to know the amount of pumpkin used. I’ m guessing around 2-3 cups?

  5. Kelly wrote on November 21, 2014

    Can you use raw fresh cranberries? Do you need to do anything different if you do?

    • Susan wrote on November 21, 2014

      Yes, you can use fresh. You may need to add a little more sweetener. Cheers!

  6. Heather wrote on August 26, 2014

    Do the cashews need to be raw cashews??

    • Susan wrote on August 26, 2014

      Hi, Heather, If you want the dish to be raw, you need to use raw cashews. You can find truly raw cashews at Navitas Naturals.

  7. Brittany wrote on December 30, 2013

    Mmmmmmmmmm…..delish! I just made yhese and they are amazing!! My husband loved it too!

  8. Brittany wrote on December 30, 2013

    Could you please give me the aproximate measurements of pumpkin for this? I dont wany to mess it up! :) thank you!

  9. steve wrote on December 17, 2013

    I thought a pumpkin is a pumpkin. What the heck is a sugar pumpkin?

  10. Diana wrote on November 19, 2013

    This looks delicious and beautiful – have just started making it, have pureed the pumpkin and added sweetener and spice but I seriously do not like the taste of it – maybe it is british pumpkins, I love it cooked – is there something I could substitute??

    • Susan wrote on November 19, 2013

      You REALLY need to use a sugar pumpkin for this recipe. They are sweet and actually are delicious raw. Cheers!


Post a Comment