| Pumpkin and Gingersnap Yogurt Parfait (gluten-free) |
Author: Oven Love
Prep time: 10 mins
Total time: 10 mins
Ingredients
- 10 gluten-free gingersnap cookies (I used Mi-Del, feel free to use whatever brand you like)
- 1-2 tablespoons coconut oil, melted
- 1 cup pumpkin puree (fresh if you've got it)
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice
- 1 cup plain or vanilla greek yogurt (I used plain and added a few drops of vanilla Stevia liquid)
- 1/4 cup pecans or walnuts, chopped, plus more for topping
Instructions
- In a food processor or plastic baggie, crush the gingersnap cookies into crumbs. Put them into a small bowl and combine with the coconut oil. Put in the refrigerator or freezer while you assemble the parfaits.
- In a small bowl, combine the pumpkin and spices. If you want to sweeten your yogurt with Stevia or another sweetener, do so in another small bowl.
- To assemble: in each glass, put a layer of cookies, a layer of the pumpkin mixture, a layer of cookies and chopped nuts, and a layer of yogurt. Top with the last bits of the cookie mixture and more nuts if you'd like. Keep cool in the fridge until serving.
Recipe by Oven Love at https://www.ovenloveblog.com/pumpkin-and-gingersnap-yogurt-parfait-gluten-free/