Pumpkin Whipped Cream

• 2 cans (28 ounces) Full Fat Coconut Milk
• 8 ounces unsweetened, plain Pumpkin Puree
• 1/4 teaspoon Pumpkin Pie Spice
• honey or agave to taste

1. 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.
2. Open the can and remove all of the clear coconut water (you can save this for shakes and drinks.)
3. Put the thick cream in your mixer bowl, whip a bit until it starts to firm up.
4. Add the pumpkin, pumpkin spice, sweetener and salt and whip until you have soft fluffy peaks.
5. (If your coconut cream is all ready very thick you can put all the ingredients in the mixing bowl at one time.)
6. Notes
7. Coconut milk tends to vary from one brand to another. Some thicken to a dense cream quickly, others take more whipping to get peaks. Experiment with different brands to get the texture you prefer.

milk, pie spice, honey

Taken from www.epicurious.com/recipes/member/views/pumpkin-whipped-cream-51386711 (may not work)