Pumpkin Parfaits with Oat Crunch

• 1/2 cup puffed rice cereal
• 1/4 cup gluten-free old-fashioned rolled oats (not instant), such as Bob's Red Mill Gluten Free Rolled Oats
• 2 Tbs. raw pumpkin seeds
• 2 Tbs. pure maple syrup
• 1/4 tsp. pumpkin pie spice
• 3 Tbs. gluten-free tofu cream cheese, such as Follow Your Heart Vegan Gourmet Cream Cheese Alternative
• 1/2 cup sweetened pumpkin pie filling
• 6 oz. vanilla soy yogurt

1. To make Oat Crunch:
2. Preheat oven to 300F.
3. Combine puffed rice, oats, and pumpkin seeds in small bowl.
4. Add maple syrup, pumpkin pie spice, and pinch of salt; stir well.
5. Transfer ingredients to prepared baking sheet; spread into thin layer.
6. Bake 10 to 15 minutes, or until light brown.
7. Remove from oven; let cool.
8. Break up Oat Crunch with fingers, and set aside.
9. To make Pumpkin Mousse:
10. Whisk tofu cream cheese in bowl until fluffy.
11. Add pumpkin pie filling, and whisk until smooth.
12. Chill.
13. Spoon 2 Tbs.
14. yogurt into serving glasses.
15. Top with one-quarter Pumpkin Mousse.
16. Sprinkle 1 Tbs.
17. Oat Crunch over each parfait.
18. Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.

puffed rice cereal, rolled oats, pumpkin seeds, maple syrup, pumpkin pie spice, cream cheese, pumpkin pie filling, vanilla soy yogurt

Taken from www.vegetariantimes.com/recipe/pumpkin-parfaits-with-oat-crunch/ (may not work)