Pumpkin Pie Parfait- AIP/ Paleo

Pumpkin Pie Parfait- AIP/ Paleo

posted in: Breakfast, Dessert, Recipes, Uncategorized | 3

It is no secret that I am obsessed with pumpkin spice (as demonstrated by this pumpkin pie parfait). Pretty much as soon as there is a hint of fall in the air I start trying to find ways to incorporate pumpkins and spice and everything nice into my daily existence. I must not be the only one, because besides my AIP Mayo recipe the Pumpkin Spice “Na’tte” is my most popular post! It is also featured in the AIP Breakfast Cookbook!

AIP Pumpkin Pie Parfait
AIP Pumpkin Pie Parfait

Sweets on the AIP are something that are important to moderate (I wrote about this here) but this recipe for AIP pumpkin pie parfait manages to be rich, satisfying and completely dessert-like without a ton of sugar! If you are sensitive to sugar feel free to leave out the optional maple syrup and the natural sweetness of the pumpkin and coconut cream will still be enough to make this it taste naughty and delicious!

I hope that you enjoy this pumpkin pie parfait as much as I do!


AIP Pumpkin Pie Parfait
AIP Pumpkin Pie Parfait! Allergen free!
Pumpkin Pie Parfait- AIP/ Paleo
Prep time
Cook time
Total time
AIP Pumpkin Parfait will satisfy your craving for pumpkin pie and crispy fall days!
Recipe type: Dessert
Cuisine: Paleo, AIP
Serves: 6-8 depending on glass size
  • 3½ Cups Pumpkin puree (about one large can)
  • 2 Cups Coconut cream (chilled)
  • 1 Cup Coconut Flakes
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • ¼ tsp Mace
  • ¼ tsp Cloves
  • 2 Tbsp Maple Syrup (optional)
  • 3 Tbsp Gelatin
  1. Toast your coconut flakes by spreading on a cookie sheet and placing on the top oven rack on broil until golden. Don't take your eyes off of them because they go from golden to charred in about an instant! If you prefer to buy your coconut flakes pre-toasted these ones are delicious!
  2. Add the pumpkin puree, ½ cup coconut cream, gelatin, maple syrup and all of the spices and all of the spices to the blender.
  3. Blend until well mixed
  4. Take the remailing chilled coconut cream and whip with a hand blender
  5. Layer the pumpin puree mixture and coconut cream in small mason jars or dessert glasses
  6. Chill in the refrigerator for approximately 4 hours
  7. Garnish with toasted coconut flakes before serving

3 Responses

  1. I’m SO happy to find your site! What great recipes! I’ve been following the AIP since early August, and I am finding it difficult to stick with at this point. I’ve let go of only 4 pounds, but at least it’s something. Overall, I do feel better, especially when I’m 100% compliant. 🙂

    Thanks for your site! My dad is Mexican, by the way and lives in Mexico. I’m so happy to see the blending of cultures here and would love to see if you could add some recipes like chilaquiles or something like that for those of us who crave an authentic Mexican meal!

    Thanks again for being there.

  2. Hi! It’s so great to find your website. Not only do I love pumpkin (this recipe looks great!), but I lived in Brazil, married a Brazilian, and had a son last year in the United States. Oh, and the whole health addict and healing through AIP thing too. We have a lot in common. 🙂

    Sending a big hug your way!

  3. Fyi. I tried to toast coconut in oven and it caught fire after 1 min. It’s safer in a pan on the stove. Wouldn’t want anyone else to learn t h e hard way!

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