A few days ago I got a call from my sister asking if we could brainstorm some dairy free ideas for Thanksgiving. My sister realized she has a dairy allergy as an adult and finally had an answer for all those terrible tummy aches she was wrecked by as a little girl. But being dairy free proves to be challenging over the holidays when you aren’t in control of the bulk of the meal. She went on to tell me that last year she could only eat the turkey because every other dish had dairy in it. It just near broke my heart to hear because everyone should be allowed the opportunity to overeat on Thanksgiving. Well, I’ve been brainstorming some ideas to help give her a full plate this year and even a little something sweet for dessert. These are a healthy take on pumpkin pie minus the crust. I have to tell you they were the easiest recipe ever to make but I didn’t initially love them. I tried one, without the whip, and thought it was more like a banana treat of some kind instead of pumpkin yumminess. Fast forward to the life changing moment I scooped on the coconut whipped cream with fresh vanilla bean. OH. MY. GOODNESS. It was magical. The vanilla bean whip was a total game changer and for whatever reason really allowed the warmth of the spices and pumpkin flavor to shine. Even if you aren’t dairy free these Spiced Pumpkin Cups with whip would be a super easy way to add a sweet ending to your Thanksgiving day feast and keep it on the semi-healthy side of things. Or just do it like I did and make them before the big day to have your pumpkin cups and eat pumpkin pie too. Please don’t judge me.
A Few Notes: The whipped topping makes these spiced pumpkin cups, DO NOT skip this step. Also, remember to put your can of coconut milk in the fridge the night before you want to bake so it’s nice and cold, which helps to make the best whip.
Spiced Pumpkin Cups
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar (I had some from Trader Joe’s, I’m sure you can use other options for sweetness)
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1 can full fat coconut milk, white fatty part only (save the rest for your coffee or tea the rest of the week)
2 T maple syrup
1 scraped vanilla bean, or 1 tsp vanilla extract
Preheat oven to 350. In a food processor combine all the cupcake ingredients and blend until smooth. Spoon mixture into lined muffin pans…the liners are key, otherwise you won’t be able to get them out! Bake for 20-25 minutes. Place all cups in fridge to cool and store.
For the whipped topping open the can of coconut milk that has been in the fridge and scoop the fatty white part off the top and into the bowl of your mixer. Add the maple syrup and vanilla and whisk using the proper attachment. You will see when it starts to look like whipped cream as it will be light and fluffy. Add a dollop to each spiced pumpkin cup and enjoy!