Pumpkin Pie Parfait with Pisachio Rosewater Crumble

Pumpkin Pie Parfait with Pisachio Rosewater Crumble

Recipe By Eitan Bernath


    For 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
    For Pistachio Crumble:
  • 1 1/2 cups shelled pistachios
  • 1 tbsp rose water
  • 2 tbsp margarine
  • 3 tbsp sugar
  • 1.5 tsp cinnamon
  • Parve Whipped Cream


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

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