Ingredients

• 1 can full-fat coconut milk (refrigerated overnight)
• 1 ½ cups organic pumpkin puree
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie seasoning
• 1 teaspoon ground ginger
• ¼ cup roasted pumpkin seeds

Instructions

1. Open the coconut milk and remove the hardened coconut cream, whip the cream for 2 to 3 minutes until light and fluffy.
2. In another bowl, mix together the organic pumpkin puree, pure maple syrup, vanilla extract, ground pumpkin pie mix, and ground ginger. Then gently mix in the coconut cream.
3. Divide the mixture into 4 glasses or bowls. Top off with pumpkin seeds.