The nights are getting cooler and the days shorter. Fall is in the air, and It’s Time to Get BASIC! Pumpkin Spice season is officially here, as evidenced by all the pumpkin spice-related posts that began clogging my Facebook feed last week. I was planning to save this recipe for later since I already had something in mind for today; however, after sharing the picture below in my What Vegans Eat album, some of my friends felt they couldn’t live another week without Pumpkin Spice Cream 🙂 I’d hate to spend the rest of my life being haunted by Pumpkin Spice Latte-obsessed spirits, so here is the recipe by popular demand!
Pumpkin Spice Cream
1 (15oz) can pumpkin puree or 1.5 C homemade pumpkin puree
1 (14oz) can coconut cream (use only the white cream)
3/4 – 1 C date paste, to taste
2 tsp pumpkin pie spice blend* (or see DIY pumpkin spice below)
Place all ingredients in a large bowl in the order in which I have specified, being sure to scoop out just the white cream from the can of coconut cream – the clear liquid can be used to replace oil in another recipe. Then WHIP IT GOOD, and that’s it! Rejoice, you have Pumpkin Spice Cream! It should keep nicely in the fridge for approximately 7 days. I do like to chill mine before eating it so it thickens up and gets extra creamy. You can eat it on its own for a healthy sweet treat (just try not to eat it all at once), add it to smoothies (recipe coming soon), or add a couple tablespoons to your coffee – seriously, I added it to coffee yesterday, and it was wonderful.
*If you don’t have a spice blend, no worries – you can make your own for this recipe by combining:
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmet
1/4 tsp ground cloves
How will you use your Pumpkin Spice Cream? Comment below with your awesome ideas, I’d love to hear from you!