I am so excited to bring you this recipe, in time for the Holidays with a little time to try it out and make sure you love it. This is egg, gluten and dairy free or has the ability to be those things and it’s delicious!! I have been sharing recipes with a couple in my exercise class and they brought this recipe to me. It’s one of their favorites and after making it, I can see why. YUM!!!! My sister-in-law wanted to call it Pumpkin Fluff since it is lighter than most custards. We tried freezing a small portion to test as a pumpkin ice cream. The texture changed to more of ice milk but it tasted amazing.
You will need:
1 can (15 oz) pure pumpkin
3/4 c. sugar (see note below.. *)
use the spices on the can of pumpkin or your family favorite pumpkin pie spices
1 small carton of cool whip (I used So Delicious coco whip topping that is dairy free)
*I cut my sugar by one fourth and thought it was still a little too sweet. Will try cutting by half and adding a little pure maple syrup to come up to my sweetness level. (2-4 Tbl. spoons)
side note: cutting the sugar by 1/2 and no maple syrup was just right. Isn’t it fun to experiment? Do you like things sweeter? keep the 3/4 c. Removing some or all of your sugar will not affect the texture of this dish. I happen to like raw pumpkin pie filling so finding the right sweetness level is easy for me. Of course, I have a little less filling by the time I get done tasting.. YUM!!!
There are no eggs… just the pumpkin, the whipped topping and the spices. Mix together and place in a favorite bowl and store in the frig. This is company and family worthy!!!!
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