Delicious pumpkin pie in your favorite mug, topped with coconut whipped cream and cinnamon, it’s sure to keep you warm and all pumpkin pie sweet this season.

Ingredients
3 cups unsweetened almond milk
1/2 cup pumpkin puree
4 pitted medjool dates, chopped
1/3 cup maple syrup
2 1/2 tbsp pumpkin pie spice
2 tsp vanilla extract
1 tsp cinnamon, and extra for topping
1/8 tsp ginger
pinch of salt

Instructions
Add all ingredients to a blender and run until smooth. Transfer to a saucepan. On medium heat, bring to a boil for 5 minutes. Remove from saucepan, place back in blender and give it a good blitz for extra frothiness. Pour into your favorite extra-large mug and serve right away. Top with coconut whip cream and cinnamon.

Have a Super (and Spooky!) Samhain!