Pumpkin pie. If you don’t like pumpkin pie, we can’t be friends. Also, if you’re looking for a low-sugar version, this one is your ticket. It’s also grain-free and technically paleo and gluten-free, if that’s your thing. Either way, it’s good. This is the creation of many attempts over the years. Don’t be afraid to get a little festive like I did here with the cranberries…just call me Martha.
COCONUT CRÈME WHIP: Chill a can of coconut creme or full fat coconut milk in refrigerator overnight (when buying, make sure the milk doesn’t slosh around when you shake it - this is how you know you’ll get great whipped cream out of it). You’ll also need to chill a bowl + whisk or beaters in freezer for about 10 minutes prior to whipping. Once this is complete, open your can of coconut milk and remove the hardened cream at the top and throw into your mixing bowl, leave liquid behind and use in leftover turkey pot pie soup or smoothies. Mix/beat until creamy, add 1 tsp vanilla and continue until desired whipped consistency. Keep in refrigerator if not using immediately. NOTE: you can add powdered sugar to this for a sweeter whipped cream but coconut creme is sweet on its own.