Ingredients

The following ingredients have 4 Servings
  • 1 can full-fat coconut milk (refrigerated overnight)
  • 1 1/2 cups organic pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup roasted salted pepitas (pumpkin seeds)

Instruction

  • Refrigerate the coconut milk overnight.
  • When ready to prepare, open the coconut milk and remove the hardened coconut cream; place it in the bowl of a stand mixer or a bowl for hand mixing (discard the remaining liquid). Using the whisk attachment on a stand mixer or electric hand mixer, whip the cream for 2 to 3 minutes until light and fluffy.
  • In another bowl, mix together the organic pumpkin puree, pure maple syrup, vanilla extract, ground cinnamon, ground allspice, ground ginger, and ground nutmeg. Then fold in the coconut cream with a spatula and mix until fully combined. Divide the mixture into 4 glasses or bowls. Chill prior to serving.
  • Garnish each glass with pepitas. Dust with additional cinnamon and serve.