Pumpkin Patch Parfait
On a chilling autumn evening, this Pumpkin Patch Parfait offers a deceptive sweetness, a comforting facade over layers of rich, earthy flavors. Much like the quiet Haddonfield streets, its inviting appearance belies a hauntingly good complexity, a perfect treat for nights when the air is crisp and shadows deepen early.
Directions
- 1
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, combine the rolled oats, chopped pecans, 2 tablespoons maple syrup, melted butter, and cinnamon; toss until evenly coated.
- 3
Spread the granola mixture in a single layer on the prepared baking sheet and bake for 20-25 minutes, stirring once halfway through, until golden brown and crisp.
- 4
Remove the granola from the oven and let it cool completely on the baking sheet; it will crisp up further as it cools.
- 5
In a large bowl, combine the pumpkin puree, heavy cream, Greek yogurt, 1/4 cup maple syrup, pumpkin pie spice, vanilla extract, ground ginger, and sea salt.
- 6
Whisk the pumpkin mixture until it is smooth and well combined, ensuring no lumps remain.
- 7
To assemble the parfaits, layer approximately 1/4 cup of the cooled granola at the bottom of each of four 8-ounce glasses or jars.
- 8
Spoon about 1/2 cup of the pumpkin mixture over the granola, spreading it gently to create an even layer.
- 9
Repeat the layering process, adding another layer of granola, followed by another layer of the pumpkin mixture, until the glasses are full, finishing with a final layer of pumpkin.
- 10
Refrigerate the parfaits for at least 30 minutes to allow the flavors to meld and the layers to set slightly before serving.
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