Taste like pumpkin pie, but eats like a trifle. Easy to make using our new ancient whole grain Mini Sweet Potato Spice Cookies and our vegan pudding. Top it off with whipped coconut cream.
Ingredients:1 box Mini Sweet Potato Spice Cookies
2 cans full fat coconut milk, (refrigerated overnight)
1 ½ cans pumpkin puree
¼ c. maple syrup
2- 2 ½ t. ground cinnamon
½-1 t. ground nutmeg
Instructions:You will need about 5 small mason jars.
In a bowl fitted with the whip attachment, whip the white, solid part of the coconut milk until light and fluffy.
Using a spatula fold in the pumpkin, maple syrup, cinnamon and nutmeg.
Place about ½ the bag of cookies in a zip lock bag. Using a rolling pin crush the cookies, until they are small pieces (use the rest of the cookies as needed).
Assemble by layering cookies then pumpkin mousse, alternating.
Top with dairy-free Coconut Whipped Cream recipe.
Cooking method:-Select (optional)-
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Thanksgiving, Fall favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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