Coconut Milk Whipped Cream

Coconut whipped cream

1 (14 oz) can coconut milk

2 t vanilla

1/3 c powdered sugar

Directions

Put the can of coconut milk/cream in the fridge for at least 4 hrs. Open the can & remove the coagulated cream from the top of the can. Save the rest for something else. Put the thick coconut cream into a chilled metal bowl. With a chilled electric beater whip until thick & fluffy. Gently beat in the rest of the ingredients.

Keep in the fridge.

Pumpkin Pie with Graham Cracker crust-GFCFEF

Graham Cracker Crust

24 gluten free Graham crackers

1/3 cup vegan butter

¼ cups sugar or Xylitol

Begin by crushing 24 graham cracker squares to yield 1-1/2 cups crumbs. In a mixing bowl, combine the crumbs with 1/4 cup sugar. Melt 1/3 cup butter; add to crumb mixture and blend well. Press mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 7-10 minutes, let cool then bake pie.

Pumpkin Pie
2 egg replacer
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB agave syrup

¾ cup canned coconut milk

Preheat oven to 350. Mix all ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into deep dish pie crust. Bake for 50-60 minutes until set. If the pie is getting brown but not firm enough cover with foil and bake until set. It will also set more after it cools.