Pumpkin. Pie. Parfaits!

Who needs crust anyway? It’s so last year…

This recipe is what I make when I want pumpkin pie, but am impatient and don’t want to fuss with pie crust (even though I have mastered the art of the gluten-free, traditional, and coconut oil crust).

These parfaits are simple, requiring just 10 ingredients (once you’ve made your pumpkin butter + coconut whipped cream), and come together in about 1 hour. Easy peasy and so yum.

In place of the crust, I opted for a simple cinnamon-maple granola that provides a sweet crunch to the parfait.

But if you’re in a rush, you can also use your favorite store-bought granola, or try one of our seasonal flavors (the Pumpkin Maple Pecan and Sweet Potato being two of my favorites).

The next two layers come in the form of ultra-creamy pumpkin butter and coconut whipped cream. Oh my word. This flavor combination is perfect.

I think I love it more than PB & J. There, I said it.

Last but not least, maple cinnamon pecans add the perfect sweet, crunchy finish.

I hope you all love these parfaits! They’re:

Creamy

Crunchy

Perfectly sweet

Pumpkin-y

Subtly spiced

& So satisfying

These are the perfect easy dessert for fall gatherings, or in place of traditional pie at Thanksgiving. Can you imagine how delicious these would be with a chai latte? Don’t even get me started.

If you give this recipe a try, let us know! Leave a comment it, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with.

Cheers, friends!