Gently put the cans of full fat coconut milk in the fridge overnight or for at least 12 hours. (If you forget to do this, you can sub the vegan whipped cream for the coconut cream).
2 cups coconut cream from 2 cans of full fat coconut milk
After chilling the coconut milk, turn the can of coconut milk upside down and open the can from the bottom
Using the lid of the can, strain the coconut water away from the coconut cream. Set the water aside and save it for smoothies. We're only using the coconut cream in this recipe.
In a mixing bowl, or blender, mix together pumpkin puree, coconut cream, sugar, maple syrup, pumpkin pie spice, vanilla and sprinkle of salt.
30 ounces pumpkin puree (two, 15 oz cans), ½ cup maple syrup, ⅔ cup brown sugar, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 2 cups coconut cream from 2 cans of full fat coconut milk
Mix with an electric mixer for 2-5 minutes so it gets nice and fluffy.
Grab champagne flutes, small wine glasses, or small glasses and layer the parfait.
Layer in this order: graham cracker or granola - pumpkin mousse - whipped cream - granola - pumpkin - and top with whipped cream and granola.
Granola or graham crackers made without honey, Vegan whipped cream
Don't layer these until you're about ready to serve as the graham cracker or granola will get a little soggy.
Keep the pumpkin mousse separate in the fridge until you're ready to layer and serve