pumpkin pie milkshakes with pumpkin spice caramel and maple whip (df)
the pig and quill
the pig and quill
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Ingredients

  • 1 cup canned pumpkin ½ cup Pumpkin Spice Coconut Caramel Sauce, plus more for serving (recipe below) ½ cup crumbled cinnamon graham crackers, plus extra for topping (optional) heaping ½ tsp cinnamon heaping ¼ tsp allspice ⅛ tsp nutmeg pinch sea salt handful ice (3-4 cubes) maple coconut whip for serving (see note) Instructions Combine all ingredients except ice to blender and blend until smooth. Add ice and blend again until smooth. Top with coconut cream, more caramel sauce and crushed graham crackers. Enjoy! Notes I used Double Rainbow's Vanilla Bean Soy Cream for these shakes because it's super creamy and pretty dang close to a traditional (read: dairy-full) vanilla bean, but if you're anti soy, I've also recently checked out the So Delicious brand of Cashew Milk Ice Creams and they're also really, really good (and with a relatively short ingredient list. (The Snickerdoodle, my goodness...) And of course, you can always hock your fave regular ice cream in there if you don't take issue with dairy. You kinda can't go wrong...For the coconut whip: Chill a can of full-fat coconut milk upside-down in the fridge overnight. Flip the can right-side up, open it up, pour off the watery portion (reserve for another use!) and whip the creamy portion with a tablespoon or two of real maple syrup until stiff peaks form. Easy. 3.3.3077
  • caramel sauce
  • 20 mins Total time 20 mins By: Emily Stoffel Ingredients
  • 1 14 oz can full fat coconut milk ½ cup canned pumpkin 1 cup sugar 2 T coconut oil 1" piece of fresh ginger, peeled and quartered ½ tsp cinnamon ¼ tsp nutmeg generous pinch sea salt Instructions Combine coconut milk and pumpkin in a blender and whirl until very smooth. Add coconut milk mixture, sugar, coconut oil, ginger pieces, spices and salt to a medium saucepan and bring to a boil. Simmer until dark and syrupy and reduced by half, stirring occasionally, about 20 mins. Remove ginger pieces (and, if you're me, eat them). Allow to cool slightly before serving. Store refrigerated in an airtight container for up to a week. 3.3.3077
  • savory

Instructions

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