I first saw vegan coconut whipped cream on Pinterest several months ago. It was only while in Arizona this past October (with these amazing people) that I tasted it at Andrew Weil’s restaurant True Foods. It is as amazing as everyone writes.

Now home, I make it constantly. There is a steady collection of milky coconut liquid in my refrigerator so I am using it in all sorts of delicious smoothie recipes.

Since Thanksgiving is near and I want to offer you something delicious - and still healthy - here you go, a Pumpkin Pie smoothie, made with both the liquid and the solid from the canned Thai coconut milk.

There is a great photo tutorial at Oh She Glows, if you’d like a visual for how to make the coconut cream. Be sure to refrigerate the coconut milk overnight.

This is the best pumpkin pie smoothie I’ve ever had. It would be fun to make it Thanksgiving morning as a little pre game of flavors, or maybe the day after, as a cleanse to all the rich food. And anytime after. Hope you enjoy and have a very Happy Thanksgiving!

There was a small amount left in the blender so I added it to some steel cut oats simmering on the stove top then topped them with chopped pecans, coconut cream, and a drizzle of honey. Best oats this year!

Pumpkin Pie Smoothie

The pumpkin does not need to be frozen; however, you will need to double the ice cubes to make sure the smoothie is nice and cold.

Serves 4

1 15 ounce container organic pumpkin puree, removed from can and frozen in ice cube trays or flattened in 2 plastic bags (optional, but you will use less ice cubes so it has more pumpkin flavor)

1 can full-fat Thai Coconut Milk, placed in refrigerator overnight

2 tablespoons xylitol (or any sweetener you like - Truvia, maple syrup, agave, brown sugar…)

4 ripe dates, pitted (you may need to add more sweetener if not using dates)

2 teaspoons pumpkin pie spice

Remove the can of coconut milk from fridge. Flip the can upside down then open with a can opener. The contents of the jar will be about half liquid, half solid. Dump the light milky liquid into your blender. Scrape the solid white coconut into stand mixer or large bowl. Whip the coconut using stand mixer with whisk attachment or hand beaters. Add a few teaspoons of sweetener (powdered sugar or maple syrup) and blend 2-4 minutes, until light and fluffy like whipped cream. Allow this to sit for a few minutes while you prepare the smoothie.

If there is not 2 cups of coconut milk (probably will not be), add additional coconut or almond milk (or other kind of milk) to bring liquid to 2 cups. Add sweetener of choice, dates, and pumpkin pie spice. Blend until smooth. Add frozen pumpkin puree along with a cup of ice cubes. Blend again until everything is smooth and frothy, adding additional 1/4 cup milk to thin or ice cubes to thicken. Pour into glasses and top with a big dollop of coconut whipped cream. Garnish with a few cookie crumbs or sprinkles of cinnamon and a cinnamon stick. Enjoy a healthy sip of pumpkin pie in a glass!