Whipped Cream: Vegan Pumpkin Whipped Cream

By blum099

Ingredients

• 2 cans (28 ounces) Full Fat Coconut Milk
• 8 ounces unsweetened, plain Pumpkin Purée
• 1/4 teaspoon Pumpkin Pie Spice
• 2-3 droppers full of Vanilla Stevia Drops or your favorite natural sweetener to taste
• pinch of fine Sea Salt

Preparation

Step 1

Method
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.