How to Make Chef Jesse Brune's Pumpkin Pie Parfait

Celebrity News Nov. 22, 2011 AT 12:47PM
How to Make Chef Jesse Brune's Pumpkin Pie Parfait Credit: Jennifer Boggs/Getty Images/Blend Images

While Thanksgiving is traditionally a time to indulge, that doesn't mean that you have to veer off your diet to still enjoy some of the holiday's yummiest staples.

Here, Chef Jesse Brune -- who appears on OWN's Home Made Simple -- gives Us Weekly his take on a low-calorie, organic alternative to pumpkin pie with his Pumpkin Pie Parfait.

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"The pumpkin pie parfait is a great organic alternative to the traditional pie that we always see around Thanksgiving," says Brune. "In addition to the fact that it is super simple to create and calls for ingredients that will support you in consuming ingredients that are healthy for your body, it also offers you the opportunity to play with portion control."

Adds Brune: "You don't have to compromise the flavor to make the perfect holiday dish a little lighter."

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Organic Pumpkin Pie Parfait
Serves: 6

Ingredients:
For puree:
1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp. raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
¾ cup vanilla coconut milk

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For Crust:
1 ½ cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:
1 cup Whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

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Cooking Instructions:
Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:
Place a medium saucepan over medium heat on stovetop. Add all ingredients for puree into the pan and stir with a whisk or wooden spoon. Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble. Remove from heat. Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking. When desired flavor is achieved, set aside and cool.

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For Crust:
Place a medium saucepan over medium heat. Melt honey and coconut oil together in pan, stirring with a wooden spoon. When honey and coconut oil a have merged, mix in the chopped pecans and coat all the nuts. Remove from heat and place in a refrigerater-safe container. Cool. Before serving, take nut out of container and place on cutting board. Use a sharp knife to re-chop the nuts.

For topping:
In a small mixing bowl combine all the ingredients and mix thoroughly with a whisk. Chill topping until ready to serve.

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Assembly:
Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tablespoons of topping. Sprinkle a touch of cinnamon on top of whipped topping and serve.

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