Tuesday, November 5, 2013

Pumpkin Pie Whip Cream Shots






So many holiday desserts and so little time!
I love the holiday season.  But most of all, it's the food that gets me every time.
I love to eat.  I want it all, especially on Thanksgiving!  Eat, drink and be merry.
I figured I should at least make one dessert that embodies the holiday spirit, but is light and satisfying.  We (my family) usually have more than one choice when it comes to the dessert portion of the night, and by the time we get to that point in our evening, we are stuffed.  
This dessert is perfect for your holiday dessert buffet,  when you truly want more than just one choice.  

You could serve this up any way you like.  It would easily go in a serving bowl, dessert cup or even better, a juice or shot glass for individual servings.   I will call it my new "side-dessert"!  A compliment to any other heavier main dessert.  This would actually satisfy me after a heavy meal. I wouldn't need anything extra and I would not feel as though I missed out since it filled with a pumpkin pie flavor.  You could even use it as a topping for pies or dense cakes.


So here's to the Holiday Spirit ahead and enjoying all that comes our way!





gf/vegan




Pumpkin Pie Whip Cream Shots:


1 Can  Organic (full fat) Coconut Milk, canned  (13.5 fl. oz.) - refrigerated 24 hours in advance-
3/8 Cup  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract
1 1/4 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
3/4 Cup  Organic Pumpkin Puree
1/4 tsp.  Guar Gum (if needed)

Freeze mixing bowl and whisk for 30-60 minutes before preparing.
Drain the coconut liquid from the can of chilled coconut milk.
Add chilled drained coconut milk into pre-chilled mixing bowl.  Add;  powdered sugar, vanilla extract, ground cinnamon and nutmeg.  Whisk on high for 3-5 minutes, until light and fluffy.  Add in pumpkin puree and whisk on high another 2-3 minutes.  At this point if it's not forming soft peaks, add in the guar gum and whisk until set up.  You may need more than the recommended 1/4 tsp.  This will all depend on your type of coconut milk that you use.  (Not all canned coconut is equal, please be aware of the ingredient list!)
Once whisked well, spoon into serving cups, garnish and refrigerate at least a hour before serving.  Enjoy!


*On my serving glasses I melted some Enjoy Life Chocolate Chips in the microwave and "dipped" the glasses into them (some plain-some with sprinkles).  Refrigerate or freeze immediately to set the chocolate for a minute or two, then add the Pumpkin Pie Whip Cream and refrigerate and hour.



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Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Healing with Food Friday,Allergy Friendly Lunchbox,Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday









10 comments:

  1. This looks yummy! I love all things pumpkin. :-)

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    Replies
    1. Thank you! I do too, pumpkin is so versatile it really works great in so many recipes.

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  2. Love the chocolate dipped glasses, they look beautiful, and the shots sound divine :) Thanks so much for sharing this on WNWNW, I've pinned it.

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    1. Thank you! We had fun dipping the glasses- and thank you, I really enjoy your link party.

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  3. I must make these asap! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

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  4. What a great idea! These are so pretty, too. Thank you for sharing at Healing With Food Friday! Come back again this week - we are LIVE now!
    http://peelingbacktheonionlayers.com/healing-with-food-friday-10/

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    Replies
    1. Thank you, and I will be back to post!

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  5. I LOVE whip cream... and pumpkin.. yum! Thanks so much for linking up to the Tasteful Tuesday party! You were featured today! I've tweeted, pined, shared on FB and G+ ... Would love for you to share on you favorite social media as well. Emily

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