Nature’s own fall’y goodness combine to create this outstandingly delicious Sweet Pumpkin Whip. If you can keep your fingers away from the bowl, all sorts of other things are superb to dip in it. Crackers, apple or pear slices or even some celery sticks works great and adds a crunchy texture. Or, make a crust and add this whip = pumpkin pie in a jiffy and all without any funky ingredients.
Sweet Pumpkin Whip
2 cans full fat organic coconut milk (refrigerated overnight)
1 ⅓ cup pumpkin puree (see this post for instructions on how to make your own!)
1 tsp cinnamon
½ tsp ginger
¼ tsp ground nutmeg (slightly more if not freshly grated)
10 medjool dates
1 lemon, the juice
1. Grab the cans of coconut milk from the fridge, open them up and carefully scoop out the solid layer of coconut cream (save the coconut milk for smoothies or soups). Add cream layer to a bowl and whip to a fluffy cream with a whisk. Set aside. In this step I like to remove approx ¼ cup of cream that I incorporate before serving to make a nice little swirl. This is optional but so beautiful.
2. In another bowl add pitted dates and lemon juice, blend smooth with an immersion blender.
3. Add pumpkin puree and spices and blend again.
4. Carefully fold together the pumpkin/date mixture and the coconut whip, add to a nice bowl and dip away!
About our guest food blogger:
Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."