It’s pumpkin spice season! Who doesn’t love pumpkin pie? We love all things pumpkin in this house.
As you all know my husband has celiac disease. His number one request every year for Thanksgiving besides turkey is a crust-less pumpkin pie. While I love a good pumpkin pie it definitely takes time to make….cue our allergy friendly pumpkin whip. It is quick, easy and safe for the whole family, so what is there not to enjoy?!
This recipe actually brings back fond memories because when we were developing it, it ended up being one of my sons first foods. Needless to say he approved and has loved food ever since.
It’s so quick and easy that I whipped it up for a football party this past weekend. I love that I can prep it and let it chill then bam by the time everyone gets here I have a delicious dessert all ready to go! This time I paired it with home free vanilla cookies and served it as a dip…YUMMY!
Pumpkin Whip (Gluten Free, Top 8 free)
Equipment
- Stand Mixer
Ingredients
- 1 15 oz canned pumpkin
- 1 13.66 oz canned coconut cream
- 1 3.4 oz package vanilla instant pudding mix
- 1 tsp pumpkin pie spice
Instructions
- In a stand mixer, mix together all of the ingredients until smooth. (Can also be mixed by hand)
- Transfer the mixture to a bowl with a lid. Chill in the refrigerator for 1-2 hours.
- Enjoy!!!
