Ingredients
The following ingredients have 6 Servings
- 1 15-ounce can pumpkin puree
- 2 tablespoons pumpkin pie spice
- 1/4 cup powdered stevia, powdered monk fruit sweetener, or Swerve Sweetener
- 1 14-ounce can unsweetened coconut cream
Instruction
- Place the can of unsweetened coconut cream in the refrigerator overnight.
- Place bowl and wire whip beater from your stand mixer in the refrigerator for 15 minutes to chill.
- Put pumpkin puree, pumpkin pie spice, and sugar substitute in a large bowl. Mix until ingredients are thoroughly incorporated.
- Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Whip on medium-high like you would whipping cream until it’s light and fluffy and soft peaks form. Do not overbeat.
- Gently fold coconut whipped cream into pumpkin mixture until well blended. Place the bowl in the refrigerator for 15 minutes while you clean up. Dish into bowls and serve.
