Pumpkin Pie – Sans The Crust, With Coconut Whipped Cream….oooh la la!
I couldn’t help sprinkle homemade granola on top! Delicious!
pumpkin pie-before it went in oven.
This is my ultimate favorite way to have pie. I really enjoy pumpkin pie without the crust. (Though I do admit I love the bottom crust of a pie) Just make your favorite pumpkin pie recipe, instead of pouring it into a crust, you pour equal amounts into ramekins. I’ve looked for ramekins for a long time and finally found these. They are the perfect size for any “pie”, custard, cheesecake. Yes, I’ve made all those in these ramekins. I will post on them in the future; keep an eye out! The lemon ricotta cheesecake is super delicious and easy to make. As for the coconut whipped cream…story behind that is my daughter never feels good after eating whipped cream, so to have her not go without…we make whipped cream from coconut cream. Where I come from, coconut is used a lot. So it wasn’t unusual for us to make whipped cream from it. I have come across many who have no idea what coconut whipped cream is. I assure you it is delicious and easy to make and great for those who suffer from dairy allergies or just are vegans.
Putting the can in the refrigerator will solidify the cream and it will be nicely separated cream on top milky water on the bottom.
Coconut cream! (before fluffing)
Coconut whipped cream
1 can of coconut cream
1/4 of powdered sugar
1 tsp of vanilla extract
refrigerate can of coconut cream for 2 hours. Scoop out the cream. (there will be thin milky liquid in can. I drink this plain or make a smoothie with it.)
Start whipping cream (I use a kitchenaid). Add vanilla extract. Add powdered sugar. whip until peaks form.
Tips: make sure you buy full fat coconut cream. I really like the Trader joes brand. Also Thai coconut is great too. Just make sure it isn’t “light”, got to have the fat-fat kind!
Must refriderate. Depending on how cold your refriderator is 1-2 hours.
Putting mixing bowl in freezer can help.
It’s the fat that helps the coconut whip up, so make sure you are not using “light” or low fat or anything other than; heavy, full fat, extra thick, etc. (Did I stress that enough?)
Can switch out sugars for different kinds; honey, truvia, etc, you will just need to adjust for sweetness.
Add cocoa for a chocolaty flavor. This one is sooooo good.
Can try different extracts. Almond is great!
Can add more powdered sugar. Depends on the consistantcy you like.
Don’t over whip or it may turn to liquid from basically heating it through the whipping action.
In my pumpkin recipe, I only put 1/3 cup of sugar in the entire recipe. Eating it for breakfast, snack, lunch; doesn’t seem so bad! 😉