Pumpkin Pie Parfait with Pistachio Rosewater Crumble

Pumpkin Pie Parfait with Pistachio Rosewater Crumble


  • 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
  • ¼ cup of vanilla soymilk
  • ¼ cup of nondairy creamer
  • Pistachio Crumble
  • 1 1/2 cups shelled pistachios
  • 1 tbsp rose water
  • 2 tbsp margarine
  • 3 tbsp sugar
  • 1.5 tsp cinnamon
  • Other
  • Parve Whipped Cream


  • 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 soy milk and nondairy creamer and beat for 2 minute.
  • 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.
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