Pumpkin Whipped Cream
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| Serves | 12 |
| Prep time | 5 minutes |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Condiment, Dessert |
Ingredients
- 1 can pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon allspice
- 2 cans coconut milk (Do not shake and refrigerate for at least 2 days.)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
| 1. | Combine pumpkin and spices in a bowl. Set aside. |
| 2. | Open the cans of coconut upside down and pour off the liquid. |
| 3. | Scoop the solid coconut cream into a mixing bowl and add the powdered sugar and vanilla. |
| 4. | Beat with a hand mixer or whisk until peaks form. |
| 5. | Carefully fold in the pumpkin mixture until blended. |
| 6. | Refrigerate until ready to serve. |
| 7. | Serve as a dip with sliced apples, graham crackers, and ginger snaps or spoon onto your favorite hot beverage. |