I'm not really into pumpkin spice lattes, but a pumpkin pie parfait for breakfast is most certainly up my alley. This make-ahead parfait is creamy and dreamy, you won't be disappointed.
I adore pumpkin pie, but to be honest, pumpkin itself is a little overrated. I much prefer other, more readily available squash, like butternut, buttercup, kabocha, hubbard, or carnival. Though less convenient, this recipe is far more delicious when you roast your own squash.
Pumpkin Pie Breakfast Parfaits
1 1/2 cups cooked squash or 398ml pumpkin puree
2 tsp. cinnamon or pumpkin pie spice (cinnamon, ginger, nutmeg)
½ tsp. vanilla extract
1-2 Tbsp. maple syrup or brown sugar (optional or to taste)
16 ounces cottage cheese
In a medium-size bowl, mix the squash puree with the cinnamon/pie spice, maple syrup, and vanilla extract.
Layer the pumpkin puree mixture and cottage cheese in a glass or jar as you like. Parfaits will stay fresh in the refrigerator if covered for up to three days.