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Pumpkin Gingersnap Parfait

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Pumpkin Gingersnap Parfait
  • 4 Servings
  • 30 mins Prep Time
  • 30 mins Total Time
  • 270 Cal/Serving

Nutritional Facts

Cal./Serving 270
Total Fat 9g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 120mg
Carbohydrates 44g
Dietary Fiber
Sugars 28g
Protein 5g

Ingredients

1 pkg (16 oz) Nasoya® Organic Silken Tofu, drained
1/3 cup packed brown sugar
1/4 tsp vanilla
3/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 cup crushed gingersnaps
2 tbsp finely chopped pecans
2 tbsp melted coconut oil or butter

Preparation

  1. In bowl of food processor, blend tofu and brown sugar until smooth.
  2. Remove 1/2 cup mixture to small bowl; stir in vanilla. Cover and refrigerate at least 10 minutes.
  3. Add pumpkin and pumpkin pie spice to remaining tofu mixture in food processor bowl. Process until smooth; cover and refrigerate at least 10 minutes.
  4. In small bowl, stir together gingersnaps, pecans, and coconut oil.
  5. In dessert glasses, layer a scant tablespoon of crumbs, 2 tablespoons pumpkin mixture, about 2 tablespoons of vanilla-tofu mixture, and 1 tablespoon of crumbs. Divide remaining pumpkin mixture and crumb mixture into each glass.

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!