Pumpkin Pie Parfait with Pistachio Rosewater Crumble

Jump to Recipe//October 24, 2021

Desserts•Entertaining•Lifestyle•Pretty in the Kitchen•Recipes

Pumpkin Pie Parfait with Pistachio Rosewater Crumble

October 24, 2021

Well as an Iranian, this recipe had me at Pistachio and Rosewater. It is sure to be a hit to many and I know that this Pumpkin Pie Parfait will surely compliment a lot of my nearest and dearest palettes.

This dessert is one that I have already made a couple of times as the “pumpkin spice and everything nice” holiday season is upon us. I loved it so much that I will be making it as one of the dessert options on our Thanksgiving spread as well. This recipe is one of Eitan Bernath’s many amazing recipes. I followed the recipe in its entirety except in lieu of using vanilla soymilk and nondairy creamer I used melted So Delicous dairy free vanilla ice cream.

What I loved so much about making this pumpkin pie parfait was how easy it was to make and I would have never guessed it would be by the presentation.

I am also excited to share that I will be making this pumpkin pie parfait with Bita Milanian in her kitchen doing an Instagram LIVE on October 26th at 4pm PST. We would be so happy to see you guys there.

I hope that you enjoy this recipe as much as I did. Wishing you and yours a wonderful start to the holiday season. Wishing my readers happiness and good health always.

The Post Recipe

yield: 6

Pumpkin Pie Parfait with Pistachio Rosewater Crumble

Author: Parisa Kaprealian

yield: 6

Print Recipe

Ingredients

Pumpkin Cream

1 15 oz. can of pumpkin puree
2 eggs
3/4 cup of dark brown sugar
½ tsp ginger
½ tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
½ dairy free melted vanilla ice cream

Pistachio Crumble

1 1/2 cups shelled pistachios
1 tbsp rose water
2 tbsp margarine
3 tbsp sugar
1.5 tsp cinnamon

Other

Dairy free coconut whipped cream

Instructions

Preheat the oven to 350 degrees.
With a handheld beater, beat pumpkin puree, eggs and sugar in a bowl until combined.
Add the ginger, cinnamon, cloves, and nutmeg to the pumpkin mixture.
Then add the melted vanilla ice cream and beat for 2 minutes.
Bake in a 9 inch round deep dish for 45 minutes.
While the pumpkin mixture bakes, melt the margarine.
Then crush the pistachios until they are small chunks.
Combine the crushed pistachios, rose water, sugar, cinnamon and melted margarine and stir until it forms a lumpy paste.
Bake the crumble at 350 degrees for 15 minutes until it’s crunchy and slightly darkened.
Once cooled break the crumble into smaller pieces with your hands.
To assemble the parfait, layer the crumble on the bottom of a glass, then cover with a thick layer of the pumpkin.
Finally, top the parfait with whipped cream and sprinkle the top of the three layers with some remaining crumble.