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Coconut Whipped Cream
1 14oz can Coconut Milk
1 1/2 tsp Vanilla
Place can of coconut milk in the refrigerator over night. This is VERY important, or the whipped cream will NOT turn out.
Open the can and scoop off the top, creamy, thick, white part (about 3/4 of the can) leaving the watery part in the can
In a chilled bowl, add coconut and vanilla. Whip on high until firm peaks form.
This whipped cream lasts about 3 days in the refrigerator, but may need re-whipped.
Continuing on ALL things Pumpkin, this week I made a wonderful, quick little breakfast….ahem…I mean lunch. OK darn it, it’s a dessert, but don’t judge.
I am so absolutely pumpkin-frenzied this time of year, that when meeting a friend for dinner last week, she brought me a little gift. She know me well!
A Friend That Knows Me Well. Pumpkin Devotion Starbucks Card
This Pumpkin Pie Pudding is good any time of the day, night, or middle of the night and is literally bowl-licking good! I promise I won’t add that picture!!
It’s super fast, so you can whip it up in a flash. It’s the fasted pudding I’ve ever made.
Pumpkin Pie Pudding
¾ Can pureed Pumpkin (not the pie filling) or roast your own pumpkin, scoop and puree in food processor or blender
2 TBSP Pure Maple Syrup
1/4 cup Brown Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
Pinch of Ginger
3 TBSP Cornstarch
1 ½ cups Almond Milk
*Coconut Whipped Cream (a great non-dairy option)
In a medium saucepan add pumpkin, spices and maple syrup. While stirring, bring to a bubbly boil and continue to cook for 4-5 minutes.
Whisk in the cornstarch, and almond milk. Whisk together well. Return to a boil, and continue to cook for another 3 minutes, or until thickened.
Place pudding into bowls and refrigerate until chilled.
Optional: Top with *Coconut Whipped Cream
*Recipe to follow
Serves 2 
sporty mama life..... 