(from Natural Girl Modern World)
(Prep requires overnight refrigeration)
Pumpkin pudding: (Crowd out the Reddiwhip!)
• 1 15 oz. can pure pumpkin puree (NOT pumpkin pie filling)
• 3 to 5 TBSP maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp salt
• 2 tsp ground chia seeds
• 1 tsp orange zest
• Granola (optional)
Coconut whipped cream:
• 2 13.5 oz. cans coconut milk, refrigerated 24 hours
• 3/4 tsp vanilla extract (or to taste)
• 2-3 TBSP maple syrup (or to taste)
In a medium bowl, combine pumpkin puree, maple syrup, cinnamon, nutmeg, ground cloves, and salt. Whisk thoroughly, until smooth. Add ground chia and orange zest. Whisk vigorously for 1-2 minutes to ensure the chia is evenly distributed. Cover with plastic wrap and place in fridge overnight.
The next day, chill your beaters and mixing bowl in the freezer for 15 minutes. (If your mixing bowl is not freezer-safe, place it in the fridge instead for a bit longer.) This helps the whip cream thicken faster!
Remove beaters and bowl once chilled. Open the cans of coconut milk. The thick coconut flesh should have separated from the liquid. Scoop out the coconut solids, and add to the mixing bowl. Set aside or discard any remaining liquid (or store for another use). Using the chilled electric beaters, beat the coconut cream on medium-high speed. It should take 1-2 minutes to fluff up. Peaks should be stiff enough to stand. Add the vanilla extract and maple syrup, to taste. Beat for another 30 seconds to blend well. Set aside.
Remove the pumpkin mixture from the refrigerator and whisk for 1 minute. Take a quarter of the whipped cream and add it to the chilled pumpkin mixture. Fold it in gently. The balance of the whipped cream will be used for the whipped cream layer.
To assemble, select tall glasses or parfait cups. Layer in the mixtures, alternating between the pumpkin mixture and the whipped coconut cream. Sprinkle with granola on top (optional). Serve immediately.