The Pioneer Woman Tasty Kitchen
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Vegan Pumpkin Whipped Cream

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Level: Easy

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Description

Whipped cream. Pumpkin. Two of the tastiest creations ever. Pumpkin Whipped Cream is my latest obsession. Plus this is vegan—one size fits all. Spread it, dip it, frost, layer it. Anything goes. Enjoy!

Ingredients

  • 24 ounces, fluid Unsweetened Full Fat Coconut Milk
  • 8 ounces, fluid Unsweetened Pumpkin Purée
  • ¼ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Stevia Drops Or Your Favorite Natural Sweetener To Taste
  • 1 pinch Fine Sea Salt

Preparation

Chill coconut milk in your refrigerator overnight undisturbed. Remove from the fridge and gently turn the can upside down but be sure not to shake it. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks). Put the thick cream in your mixer bowl with the pumpkin, pumpkin spice, sweetener and salt. Whip until you have soft fluffy peaks. Adjust sweetener to taste; start with a small amount and add as you go.

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