Gluten Free Pumpkin Pie + Vegan Whipped Cream

It's that time of year! Fall is our favorite season -- the trees are changing colors, the weather is getting colder, and best of all, pies! We like to think that pies are our specialty, they are extremely convenient because all you have to do is defrost and eat them. Everyone loves a good pumpkin pie in the fall, especially when they are gluten free, dairy free, egg free, and nut free.

If you want something to make your Raised Gluten Free Pumpkin Pie extra special, we have you covered with a super simple vegan whipped cream.

What you need:

• Raised Gluten Free Pumpkin Pie

• large bowl

• can of coconut milk

• teaspoon of vanilla

• tablespoon of sugar

Instructions:

1. Put coconut milk in refrigerator with the large bowl (you want them both really cold)! Meanwhile, take your pie out of the freezer to begin defrosting.

2. Scoop only the coconut cream into your bowl -- you do not want any of the coconut water that has separated in the can.

3. Add vanilla and sugar, then whip until it is a whipped cream consistency!

Another great option is to top our pie with a vegan ice-cream, our favorite is from Vixen Kitchen!