Pumpkin Pecan Parfaits

Pumpkin Pecan Parfaits | A Couple CooksPumpkin Pecan Parfaits | A Couple Cooks

Do you find it hard to make a recipe the same way twice? For this year’s Thanksgiving dessert, we’ve developed pumpkin pecan parfaits based on a recipe we posted on our blog back in 2010.  For this take, I tweaked the heck out of it. I substituted maple for the honey, made the granola quick-style in a skillet, opted for pumpkin instead of pie filling, and cut back on the mascarpone. And you know what? It was even better than before.

That’s what I love about the kitchen: you never stop learning and growing, and you can always apply new lessons to old concepts. What you make today will be new two years from now. And what you have on hand or is seasonal can always be the impetus for a fantastic substitution. While some instructions and concepts in cooking are meant to be followed, the creativity cooking is meant for tinkering! So tinker we do, sometimes resulting in something that goes straight in the trash, but sometimes in something even more fabulous than the original recipe.

We hope that this Thanksgiving can be a time for you to enjoy joyful tinkering in the kitchen with friends and family alike. This recipe is intended for dessert, but would be a great breakfast as well. Below are a few more of our Thanksgiving 2016 resources. We’d love to hear what you’re considering for dessert this season!

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Pumpkin Parfait with Pecan Skillet Granola
 
by:
Serves: 4

What You Need
  • 11/2 tablespoons coconut oil (or butter)
  • 1 cup old-fashioned rolled oats
  • ½ cup chopped pecans
  • ½ teaspoon cinnamon, divided
  • 2 tablespoons brown sugar
  • 16 ounces (2 cups) plain full-fat Greek yogurt
  • 1 teaspoon vanilla
  • ¼ cup maple syrup, divided
  • ¼ cup mascarpone
  • 1 cup pumpkin puree
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

What To Do
  1. For the granola, melt coconut oil or butter in a skillet over medium heat, then add oats, crushed pecans, ¼ teaspoon cinnamon. and kosher salt and toast for 4 minutes, stirring constantly. Add brown sugar and cook until the sugar melts and the oats are golden brown, 2 to 4 more minutes, watching very carefully so that it doesn’t burn. Remove from the heat immediately and pour into a bowl to cool and become crisp. Store in an airtight container until serving.
  2. In a small bowl, stir together the Greek yogurt, vanilla, and 2 tablespoons maple syrup.
  3. In another bowl, whisk together the mascarpone, pumpkin, 2 tablespoons maple syrup, ¼ teaspoon cinnamon, ginger, and cloves until fluffy.
  4. To serve, alternate spoonfuls of the yogurt, pumpkin, and granola as desired in serving glasses or small canning jars.

 

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