Pumpkin Pie Quinoa Parfait with Gingersnap Pecan Streusel from Closet Cooking

Pumpkin pie parfaits with layers of pumpkin pie, vanilla yogurt and quinoa spiced with cinnamon that is topped off with a gingersnap pecan streusel.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 cup quinoa, well rinsed
  • 1 3/4 cups water
  • 1/2 teaspoon cinnamon
  • 1/4 cup gingersnap crumbs
  • 1 tablespoon brown sugar
  • 1/2 cup pecans, coarsely chopped
  • 2 tablespoons butter, melted
  • 2 cups pumpkin puree
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 cups vanilla Greek yogurt
  1. Bring the quinoa, water and cinnamon to a boil, reduce the heat and simmer, covered, until the water has been absorbed, about 15 minutes and set aside.
  2. Mix the gingersnap crumbs, sugar, pecans and butter util it forms crumbs, spread in a single layer over a baking pan and bake in a preheated 350F oven until lightly golden brown, about 7-10 minutes and set aside.
  3. Mix the pumpkin puree with the brown sugar, cinnamon, ginger, nutmeg, cloves and set aside
  4. Place 1/4 cup of yogurt into 4 large glasses and top with 1/4 cup quinoa and 1/4 cup of pumpkin, repeat with a another set of layers an top off with a tablespoon of the pecan streusel.