1 cup non-dairy milk – I used unsweetened almond milk
1/2 cup canned pumpkin
1 tbsp raisins or 1/2 tsp maple syrup
1/2 tsp gluten-free, alcohol-free pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice
Place everything but whipped topping in the blender.
Blend until smooth
*Pour into your favorite glass and place a couple tablespoons of coconut whipped cream on top.
Sprinkle with cinnamon if you’d like!