Pumpkin Pie Parfait

Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. 

Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low. 

Cook, uncovered, for 15-20 minutes, stirring occasionally. For a deeper colour and flavour it can be cooked down for a further 10-15 minutes. 

Taste and adjust seasonings as needed, adding more maple flavoured syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavours. 

Set aside to cool down. 

Once cooled completely, transfer to a large piping bag and store in the refrigerator or freezer. 

Assembly: 

Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (optional). 

Top with a generous portion pumpkin butter and tap to settle. 

Top with a generous amount of coconut whipped cream and tap to settle. 

Top with another layer of pumpkin butter, then one more layer of coconut whipped cream. 

Tap to settle. 

Top with the candied pecans, ground cinnamon and remaining granola.