In a blender combine puree, pudding mix, milk, cinnamon, and vanilla. Blend until smooth and put in the fridge for a few hours. In a separate bowl whip your pastry pride and vanilla together on high speed until stiff peaks form, about 3-5 minutes. Put it in a freezer for a few hours.

Once the puree and topping have chilled for a few hours, you can assemble your creations in parfait glasses (ours were purchased at the dollar store) or even shot glasses for smaller serving sizes.

Start by layering the pumpkin puree, then add some cashews and sliced almonds, then add your whipped topping, another layer of puree, more cashews and almonds, a small layer of whipped topping and add a sprinkle of coconut flakes. Keep refrigerated until served.