Step 1

To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.

Step 2

When you’re ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream.

Step 3

Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.

Step 4

Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.

Step 5

Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.