Pumpkin is upon us and it feels so good!
I knew that Fall had really arrived when my social media feeds were saturated with the beautiful orange gourd. My favorite weather is the pure heat of summer, but my favorite feelings come during Fall. It’s a time for candles, blankets, and baking. Cozy is the best word to describe it.
To up the cozy factor, a fresh-from-the-oven cake, cookie, muffin or donut really does the job. But you can make cake any ol’ day. Since time flies, relish this season of cinnamon, clove, nutmeg and ginger. Make pumpkin whipped cream to put on anything and everything you please! Or just put it on a spoon and you’ll know what to do ;)
1 14oz can coconut cream
1 15oz can pumpkin (not pumpkin pie filling)
2-3 Tbsp maple syrup
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
pinch of salt
Refrigerate coconut cream and pumpkin overnight. Open and scoop out cream into the bowl of a standing mixer. Turn the mixer to medium and mix for a few seconds until it just becomes smooth. Add the canned pumpkin and mix. It should gain some volume and become fully incorporated. Add the maple syrup, vanilla extract, pumpkin pie spice and salt, and mix for another few seconds.
Serve immediately or put in the fridge to chill.
You can absolutely use a hand mixer if you prefer.
If there’s any liquid in your can of coconut cream, drain it out since it will make the whipped cream thin. If you want to use the cream more as a sauce or a drizzle, you could leave it in.
If you have room in your freezer and manage to remember, put your metal bowl in the freezer the night before so that it is nice and cold when you make your whipped cream.
I like to chill the cream for another hour or so before serving so that it is nice and cold and a little stiffer.
If you have leftovers (not sure how that would happen), you can cover the bowl with plastic wrap and keep it in the fridge for another day or two max.