Photo: Jonas Ducker
Pumpkin Whipped Cream
5 ingredients
openrecipes
Use this Paleo and vegan Pumpkin Whipped Cream on gluten free pancakes, muffins and cupcakes for your Thanksgiving holiday.
Estimated Nutrition (whole recipe, rough)
386
Calories
3g
Protein
27g
Fat
35g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Honey | 1 tbsp (21g) | 64 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (13 ounce) can coconut milk
- ¼ cup freshly roasted pumpkin
- 1 tablespoon honey or agave nectar
- ½ teaspoon cinnamon
- 12 drops vanilla crème stevia
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes