Name: Gluten Free Pumpkin Cheesecake Parfait
Ingredients: 1 package Schar Gluten Free Honeygrams crushed ( I crushed them in a plastic bag ); 1 8.oz container Wayfare cream cheese health food refrigerated section in the grocery store; 1 15.oz canned pumpkin; 5 tbsp coconut oil melted; 1 tsp vanilla; 3/4 cup brown sugar; 1/2 tsp pumpkin pie spice; 1/4 tsp all spice; 1/4 tsp ginger spice; 1 container So Delicious Coco Whip

Description

A incredibly easy Gluten Free Pumpkin Cheesecake Parfait. This recipe is dairy free and incredibly tasty! Perfect fall and winter dessert for the holidays.

Ingredients

1 package Schar Gluten Free Honeygrams crushed ( I crushed them in a plastic bag )
1 8.oz container Wayfare cream cheese health food refrigerated section in the grocery store
1 15.oz canned pumpkin
5 tbsp coconut oil melted
1 tsp vanilla
3/4 cup brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp all spice
1/4 tsp ginger spice
1 container So Delicious Coco Whip

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Instructions

In a large bowl cream your cream cheese until smooth
Next add in brown sugar and vanilla. Blend again.
Now add in canned Pumpkin, All spice, Ginger spice, and Pumpkin pie spice. Blend all together… Set aside!
In a separate small bowl add your crushed Honeygrams to a medium bowl.
Next pour your melted coconut oil over the crumbs and mix until crumbs are thoroughly coated.
Using a piping bag… In a parfait glass… layer pumpkin, coco whip, graham crumbs, pumpkin, coco whip, then pumpkin. Top with a dollop more of the coco whip. Enjoy!