Chef notes
I love this recipe because it is a fun and festive autumnal dessert that is low sugar but still full of bold flavors that hit the spot when you're craving something sweet.
Technique tip: Toast spices in a saucepan over medium heat for 1 to 2 minutes to release their natural oils and intensify their flavor.
Swap option: Swap out pumpkin puree for squash puree or maple syrup for honey.
Special equipment: Stand mixer or hand mixer.
Ingredients
- 1 pint heavy whipping cream
- 4 tablespoons maple syrup, divided, plus more for drizzling
- 32 ounces full-fat Greek yogurt
- 1/2 cup pumpkin puree
- kosher salt
- 1 teaspoon ground cinnamon, divided
- 1 cup pitted dates, chopped
- 1 cup unsweetened coconut flakes
- 1/3 cup pumpkin seeds
- 1/4 teaspoon fresh nutmeg
Preparation
1.Whip heavy cream in a stand mixer fitted with the whisk attachment or a hand mixer until medium-stiff peaks form. Whip in 1 tablespoon maple syrup. Fold whipped cream into Greek yogurt mixture and set aside.
2.In a separate bowl, whisk together the remaining maple syrup, pumpkin puree, 1 pinch kosher salt and 1/2 teaspoon ground cinnamon.
3.In a large saucepan over medium heat, combine dates, coconut flakes and pumpkin seeds. Cook, stirring occasionally, until warmed through, about 3 to 5 minutes. Season with kosher salt, remaining 1/2 teaspoon ground cinnamon and freshly grated nutmeg.
4.Assemble the parfaits in glasses alternating layers of pumpkin mixture and whipped cream, top with the date mixture and a drizzle of maple syrup.
