Per serving (245g)
Calories 552, Fat 41g, Saturates 31g, Sugars 24g, Salt 0.28g
Preheat oven to 180°C/350°F/Gas 4. Spread out the oats and pecans on a baking sheet and drizzle with the maple syrup. Sprinkle over the nutmeg and salt, and mix to coat. Bake for 10 minutes until toasted.
Transfer the solid part of the coconut cream to a bowl, discarding any liquid from the can. Add the maple syrup, vanilla and cream of tartar, and whip with a hand whisk until soft peaks form. Return to the fridge for 15 minutes before whisking again.
Add all the pumpkin layer ingredients to a high speed blender and blitz until smooth and well combined.
Assemble the parfaits by alternating each of the layers in tall glasses. Chill until ready to serve. Add an extra dusting of nutmeg and a couple of pecans before serving.