Christmas Cut out Sugar Cookies (Paleo, AIP, GF)

These cut out sugar cookies are perfect for Christmas! They’re paleo, AIP, gluten-free, and made without refined white sugar.

It’s not Christmas without sugar cookies. Seriously, I do not let my husband leave the house on Christmas Eve until we make Christmas cookies together and decorate them together. Not only is it a delicious dessert to eat a Christmas dinner, but it’s just so much fun! It’s easy to get pre-made cookie dough at the store, but making it at home without grains, eggs, sugar or dairy is a bit of a different story.

These cookies are totally paleo, gluten-free, AIP and super cute and customizable! These particular cookies are made to look like Christmas trees, but you can get creative and with the decorations and shapes.

The Ingredients You’ll Need

Tigernut flour & Tapioca starch

I haven’t tried any other flour mixtures for these specific cookies, but you can likely swap arrowroot starch for tapioca.

Gelatin powder

I use Vital Proteins gelatin (the green packaging) to help bind the cookies and help them rise a bit more. You don’t have to make a full-on gelatin egg for this recipe… just use the gelatin dry!

Palm shortening

Palm shortening is used in the base of the cookie and the frosting. It gives a really great cakey texture in the cookie!

Maple syrup

Rather than white sugar, this recipe uses maple syrup. You can also use honey.

Matcha & turmeric

You don’t have to color and frost your cookies, but if want to, matcha makes a great green frosting and turmeric makes a great yellow! I used the matcha for a green Christmas tree and the turmeric for a yellow star. You can also use something like beet powder to make red for ornaments or red mittens!

The Optional Tools

Cookie cutters

If you don’t want to mess with cutting the cookies, you can just make regular round cookies. However, these are cut out cookies, so cookie cutters can be used for sure! I used one Christmas tree cookie cutter, but you can easily get a variety pack of cookie cutters with shapes like snowflakes, mittens, etc.

Frosting piping bags and tips

For these cookies, I only used the piping bag and tip for the star on top of the tree.

If you like this recipe, you may also like…


Christmas Cut out Sugar Cookies (Paleo, AIP, GF)

  • Author: Michelle


For the cookies

  • 3/4 cup tapioca starch
  • 1/2 cup tigernut flour
  • 1 tbsp vital proteins gelatin
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup
  • 1/3 cup palm shortening
  • 1/2 tsp vanilla extract

For the green frosting

  • 1/3 cup palm shortening
  • 2 tbsp light-colored honey
  • 1 tbsp arrowroot starch
  • 1/2 tsp matcha powder

For the yellow frosting

  • 2-3 tbsp palm shortening
  • 1 tbsp light-colored honey
  • 2 tsp arrowroot starch
  • 1/4 tsp turmeric powder


For the cookies

  1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Very grease with coconut oil or other. Set aside.
  2. Using a large mixing bowl, combine the dry ingredients.
  3. In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  4. Transfer the dough to a pastry board or parchment paper. Take about 1/2 cup of dough at a time and flatten to about 1/4 inch thick (you just don’t want them to be super thin!). Use a Christmas Tree (or other) cookie cutter to cut the dough into the desired shape, and pull away from the excess dough around the cookie cutter with your fingers. Transfer the formed cookie dough onto the baking sheet. Repeat the process with the remainder of the dough. You should have about 6-7 cookies.
  5. Evenly space the cookies on the baking sheet and bake in the oven for 12-15 minutes or until the cookies are lightly golden brown.
  6. Transfer to a cooling rack and allow to cool completely before decorating.

For the frosting & decorating

  1. Using separate bowls, combine the frosting ingredients. Add more or less matcha/ turmeric to reach your desired color. Add more honey to balance flavor if needed.
  2. To decorate the Christmas Tree cookies, layer the green icing onto the cookies and evenly spread. Use a piping bag and frosting tip to pipe on a yellow star with the yellow icing. Add more decor like shredded coconut if desired!



DIY Collagen Hot Cocoa Mix & Peppermint Marshmallow Gift Jars (Paleo & AIP)

Thank you Vital Proteins for sponsoring this post! All opinions are my own.

This DIY collagen hot cocoa mix with peppermint marshmallows is the perfect gift to give to friends and coworkers, or keep for yourself! It’s paleo, AIP, and simple to make at home.

It’s not the holidays without a big mug of hot cocoa, am I right? Hot cocoa just strikes a chord with everyone this time of year. It’s fun, comforting, warming, and just straight up delicious. Hot cocoa packs are perfect gifts to grab at a drug store and pass out to friends for easy holiday gifts, but what if you want something that’s a bit more personalized, and allergen-friendly?

This DIY collagen hot cocoa mix with peppermint marshmallows is the perfect gift for both your friends who are healthy food lovers and even those who aren’t as into healthy food and just love a yummy treat. It’s packed with superfoods but is fun and tasty enough for everyone to love.

What You’ll Need For the DIY Hot Cocoa Mix & Peppermint Marshmallows

Cocoa powder (or carob for AIP)

Use a high-quality cocoa powder of your choice, or use carob powder if you’re following AIP.

Coconut sugar

Since this is a dry mix that is stored in a jar, we’re using a dry sweetener rather than one like maple syrup or honey. You can also use maple sugar in place of coconut sugar.

Vital Proteins Collagen

This isn’t just any hot cocoa mix… it’s a collagen boosted hot cocoa with Vital Proteins Collagen! I’m never without this collagen, and I love how easily it dissolves in hot liquid, like this hot cocoa. It’s the perfect superfood to just slip into a hot cocoa mix 😉

I use Vital Proteins in recipes like hot drinks, warm soups, and even baked goods. It ups the protein content of any dish and it comes with the added benefit of supporting your hair, skin, nail, and gut health.

Honey, water, Vital Proteins Gelatin, and peppermint extract

These are the ingredients to make the marshmallows! Marshmallows are easily made with minimal ingredients, including Vital Proteins Gelatin (which is different than collagen) and honey. To make marshmallows, you need a full cup of honey. You can’t scale back the amount in the recipe, but you can moderate your sugar intake by choosing to use fewer marshmallows.

Though gelatin and collagen are made from the same source and have similar benefits, they cannot be swapped for each other. Collagen will dissolve in liquid, thus why it’s in the hot cocoa mix and gelatin will make recipes gelatinous like gummies and marshmallows! They each have a very unique result and both are needed.

Dairy-free chocolate chips (or AIP swap)

You can use dairy and soy free chocolate chips, or you can use my recipe for Hannukah Gelt and just use a different mold and chop it into carob chunks!

Glass jars

I used larger, 11 oz jars for this recipe, but you can easily use any sized jar you like and just adjust the amounts you add!

Ribbon and other decorations for the jars

You can make this as fancy or as simple as you’d like! I just went to a local craft store and bought some red ribbon and other decorations to make the jars look cute.


Video Tutorial



DIY Collagen Hot Cocoa & Peppermint Marshmallow Gift Jars (Paleo & AIP)

  • Author: Michelle


For the hot cocoa mix 

For the peppermint marshmallows

  • 1 cup water (divided)
  • 3 tbsp Vital Proteins Gelatin
  • 1 cup honey
  • 1/2 tsp peppermint extract
  • 2-3 tbsp arrowroot starch

For assembling the jars

  • 4-8 tbsp dairy free chocolate chips (sub this recipe and use a rectangular glass mold to chop into chunks for AIP)
  • 4 eleven oz glass jars (or 8 five-six oz jars)


For the hot cocoa mix

  1. Combine all of the ingredients in a large mixing bowl. Mix well until there are no clumps of coconut sugar or cocoa powder. Set aside.

For the peppermint marshmallows

  1. Prepare an 8×8″ (or slightly larger) baking pan by lining with parchment paper and coat with arrowroot starch.
  2. Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
  3. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
  4. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. Add the peppermint extract towards the very end. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.
  5. Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.
  6. After the marshmallow solidifies, carefully remove from the pan and place on a cutting board. Use a sharp knife to slice into small squares. Add more arrowroot starch as needed while slicing.
  7. Store the marshmallows in the fridge.

To assemble the jars

  1. Divide the hot cocoa mix among the jars and layer in the chocolate chips and marshmallows. Decorate as desired and store in the fridge before gifting.

To make the hot cocoa

  1. Combine 2 tbsp of the hot cocoa mix with 8 oz of non-dairy milk. Top with chocolate chips and marshmallows.

5 Ingredient Paleo Almond Milk & Cookies

Thank you to ALDI for sponsoring this post! All opinions are my own. 

Can you believe that the holidays are here and Christmas is just weeks away? Neither can I! I’ve barely started my holiday shopping and am already feeling overwhelmed. So this year, I decided to make this super simple no-bake Christmas cookie recipe along with homemade almond milk!

This recipe is paleo, vegan, and free of refined sugars. Plus, all you need is 5 ingredients to make both almond milk and the cookies! These cookies are incredibly easy to make and are a great activity to do with kiddos during the holidays as well.


The Ingredients You’ll Need


To make this holiday treat even easier, of the ingredients are from one store… ALDI! ALDI believes that anyone should be able to enjoy cookies and milk over the holidays, and I couldn’t agree more.  ALDI is one of my personal favorite stores, and according to annual surveys of US consumers conducted from 2011 to 2017 by Market Force Information® based off a sample size of a survey of nearly 13,000 U.S. customers, ALDI is one of America’s favorite grocery stores too!

I found all of these ingredients at my local store, but please be aware that the availability of certain products may vary from store to store. However, ALDI has a ton of options so you can easily find other ways to make your holiday milk and cookies dreams come true! Check out where a store is located near you!

Southern Grove Unsalted Almonds

This recipe uses just one cup of almonds to make both almond milk and the base for the no-bake cookies. Talk about easy and waste-free, right? I’ve always felt guilty about tossing the almond pulp when I make almond milk, but this recipe makes it easy to reuse with a super easy to make a no-bake cookie.

Never used almond pulp before? Almond pulp is basically just what you have left over from the almonds after you make almond milk. Yes, you really can make use of it! Be sure to have a nut milk bag or a cheesecloth on hand to effectively separate all of the almond milk and pulp.

Almond pulp is what we’re using instead of almond flour for this recipe, but starting in 2019 ALDI will be carrying more alternative baking flours which I cannot wait to try!

Southern Grove Dates

Dates are perfect for helping bind these cookies as well as add some more natural sweetener. The dates are blended with the almond pulp, coconut oil, and maple syrup to make a sweet dough that’s slightly sticky, soft, and easy to work with.


Simply Nature Organic Coconut Oil

I love cooking with coconut oil! It adds more healthy fat to these cookies and helps bind them together as well.


Specially Selected 100% Pure Maple Syrup

This acts as another sweetener and binder for the cookies. It also adds a hint of sweetness without being overly sweet.


Baking Corners Baking Cocoa

This cocoa is unsweetened and has an amazing chocolatey flavor!


5 Ingredient Paleo Almond Milk & Cookies

  • Author: Michelle
  • Prep Time: 8 hr 10 minutes
  • Total Time: 8 hr 10 minutes
  • Yield: 6 cookies
  • Category: Treats
  • Method: no bake


For the almond milk

  • 1 cup Southern Grove Almonds
  • 4 cups water

For the no bake cookies

  • 6 Southern Grove Dates (soaked)
  • 1 cup almond pulp (from the almond milk)
  • 2 tbsp Specially Selected 100% Pure Maple Syrup
  • 2 tbsp Simply Nature Organic Coconut Oil
  • ¼ cup Baker’s Corner Baking Cocoa


For the almond milk

  1. Using a large jar or bowl, soak the almond in water overnight in a cool, dry place.
  2. After the almonds have soaked, strain the water using a colander.
  3. Pour the almonds into a high-speed blender along with 4 cups of fresh, filtered water. Blend for 30-60 seconds or until the almonds have fully broken down and the milk looks creamy.
  4. Using a nut milk bag, strain the milk into a large bowl. Squeeze well to remove all of the liquid.
  5. Remove the almond pulp from the bag and set aside. Chill the almond milk in the fridge for 2-3 days.


For the no bake cookies

  1. Using a food processor, process the dates until finely chopped.
  2. Add the almond pulp, maple syrup, and coconut oil to the food processor and blend the mixture until thoroughly combined.
  3. Roll the dough into small balls about 1.5” in diameter. You should have about 6.
  4. Pour the baking cocoa into a bowl and roll the dough balls in the cocoa until covered.
  5. Slightly flatten the cookie dough balls with the palm of your hand to shape a cookie.
  6. Chill in the fridge for about an hour before serving with the almond milk!

That’s all there is to it! Can you believe it’s that easy to make cookies and milk from just 5 ingredients? Santa will be happy to have a healthier option left for him this year, but seriously this recipe is so yummy that you can save it to make it any time of year.

Happy holidays and enjoy!

Paleo & AIP Hanukkah Gelt

This paleo and AIP Hannukah gelt is just like the real thing! Dress it up with some gold foil and a fun mold and you won’t be able to tell the difference.

Happy Hannukkah! Well, almost. Hanukkah is next week, but I had to get ahead of the curb just a tad to share this recipe with you. When you’re a kid, it’s just not Hannukkah without gelt, right? I remember being in grade school and having plenty of my peers say, “I don’t celebrate Hannukkah, but I love gelt”. I don’t have kids of my own yet, but if I did, I would want them to be able to enjoy gelt in an allergen-friendly way. That’s why I made this paleo & AIP Hanukkah Gelt

First, you may be wondering… what is gelt? It’s basically a chocolate coin candy wrapped in gold foil to look like gold coins. It’s a popular treat around Hanukkah and I was obsessed.

Before we get into the recipe, a little bit about my background and why this is special to me. I’m Christian by faith but grew up celebrating Hanukkah in a Catholic/Jewish home. My mom is Jewish on both sides (her 23&me said she’s 100% Ashkenazi) so that technically makes me Jewish as well, and I love, respect and appreciate my heritage. Plus, we know how to eat!


The Ingredients & Tools You’ll Need

Coconut butter

Coconut butter gives these a creamy texture. I would not substitute more coconut oil. My favorite brand is Artisana.

Coconut oil

This helps the coconut butter melt as well as helps the structure of the gelt.

Cocoa powder (carob powder for AIP)

I used carob powder in the gelt in the photos, but either works.

Maple syrup

This acts as the sweetener. You can also use honey.

A sifter

I find it best to sift the cocoa/carob powder to ensure there aren’t any clumps.

A mold

I used this specific mold to get the perfect look. It is plastic, so if you want to avoid plastic altogether you can also use just the base of a silicone mini muffin pan!

Gold foil

Again to get the perfect look and feel, I got this gold foil on Amazon. However, it’s totally optional.


Paleo & AIP Hanukkah Gelt

  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10
  • Yield: 12 pieces (depending of the size of your mold)


  • 3/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/4 cup cocoa powder (sub carob for AIP)
  • 3 tbsp maple syrup


  1. Assemble a double boiler with a medium sized pot filled halfway with water. Bring the water to a simmer and place a metal mixing bowl over the pot.
  2. Pour the coconut butter and coconut oil into the metal bowl and allow it to slowly melt, mixing often. Once the mixture is melted and completely liquid use an oven mitt to remove the bowl from the heat.
  3. Using a fine mesh sifter, sift the cocoa or carob powder into the coconut butter mixture to ensure that there are no clumps. Stir in the maple syrup and thoroughly combine.
  4. Prepare your mold of choice (either 1-2 gelt molds like this, a circular one like this, or a silicone mini muffin pan) and carefully spoon the mixture in, being careful not to overfill. If using a silicone mini muffin pan, only coat the bottom of the pan.
  5. Place in the freezer for about an hour or two or until the mixture is fully hardened. Remove from the fridge and carefully pop out of the mold. Serve in foil or by itself and store in the fridge.


Paleo Hot Chocolate Brownie Bites (AIP, Gluten free, Dairy Free)

This blog post contains affiliate links.

These paleo hot chocolate brownie bites are the perfect treat for winter! They’re paleo, AIP, and topped off with a marshmallow.

brownie bites

I love hot chocolate. Who doesn’t? I grew up with the swiss miss hot chocolate packets that came with freeze-dried marshmallows, and I don’t think I ever knew there was another way to make hot chocolate. There is! There are so many ways to make creative hot chocolate! These paleo hot chocolate brownie bites are just one of the many ways to make the hot chocolate flavors even more fun.

These hot chocolate brownie bites are inspired by hot chocolate (of course) and so many adorable recipes I’ve seen online for something similar! Typically, these recipes have ingredients like pretzels, candy canes, sprinkles, etc. which I love the look of, but I just can’t tolerate the gluten and refined sugar… neither can a lot of other folks, so I decided to make an alternative.

This recipe is made without any grains, gluten, eggs, nuts, dairy, or nuts! It’s paleo, AIP friendly, and a really great treat to bring to a holiday party or family gathering where you know people have food allergies. Plus, they’re crazy cute, right?

hot chocolate brownie bites

The Ingredients & Tools You’ll Need for the hot chocolate brownie bites

Tigernut Flour

Tigernut is not a nut, but a tuber. I have not tried other flours for this base.

Tapioca starch

Tapioca starch adds more starch to bind the cookie cups.

Cocoa powder (sub carob powder for AIP)

Gotta have cocoa for hot cocoa! If you’re AIP, you can substitute carob powder.

Maple syrup

This is the sweetener for the cookies. You can likely substitute honey.

Coconut oil

I have not tried other oils for this recipe.


Gelatin is used to make the egg substitute to keep it egg free! If you can tolerate eggs, you would just use one egg.

Optional – Marshmallow

In my opinion, no hot chocolate is complete without marshmallows! You can make homemade marshmallows, or you can use sweet apricity marshmallows which are AIP compliant!

Mini muffin pan

These guys are made with a mini muffin pan! You’ll be able to make about 14-15 bites, so be sure to get a 24 cup muffin pan, or two 12 cup.

paleo brownie bites

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Paleo Hot Chocolate Brownie Bites (AIP, Gluten free, Dairy Free)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • 1 cup tigernut flour 
  • 1/4 cup tapioca starch
  • 3 tbsp cocoa powder (sub carob for AIP)
  • 1/4 tsp baking soda
  • 1/2 cup coconut oil, melted (plus extra for greasing the pan)
  • 1/4 cup maple syrup

For the gelatin egg substitute (sub 1 regular egg if tolerated)

  • 1/4 cup water
  • 1 tbsp gelatin

For the optional toppings


  1. Preheat the oven to 350 F and grease a mini muffin pan with coconut oil. You should have 14-15 brownie bites, so be sure to grease enough spaces.
  2. In a large mixing bowl, combine the tigernut flour, tapioca starch, cocoa powder, and baking soda and mix to combine
  3. Next, stir in the melted coconut oil and maple syrup.
  4. For the gelatin egg substitute (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  5. After the batter is thoroughly mixed, spoon into the mini-muffin cups and fill about two-thirds of the way full. Bake in the preheated oven for 20-25 minutes or until baked through.
  6. Remove from the oven and use a toothpick to carefully remove from the muffin pan. While still warm, top with marshmallows if desired. Allow cooling for a few minutes before drizzling with the optional chocolate drizzle (see instructions below).

For the optional chocolate drizzle 

  1. Combine the coconut butter, oil, and cocoa/carob powder in a bowl and whisk well. You should have a creamy liquid with no clumps!


  1. The best way to melt coconut butter is with a double boiler method.

paleo hot chocolate brownie bites

Paleo Pumpkin Pie Bars (AIP)

These paleo and AIP pumpkin pie bars are the perfect Thanksgiving dessert! Serve them topped with coconut cream, and you’ve got the real deal. They’re grain free, gluten free, dairy free, egg free and refined sugar-free.

Pumpkin pie is such a Thanksgiving must. I ate pumpkin pie every single Thanksgiving for as far back as I can remember. I would put cool whip topping on it and would instantly be in heaven. My dad and I would both keep eating the pie until it was gone, and it rarely lasted more than 24 hours after Thanksgiving. So what I’m trying to say is… I really like pumpkin pie.

The first time that I didn’t have pumpkin pie at Thanksgiving was when I first went paleo and AIP. Even though I love to cook and bake, I actually really dislike using pie pans and making my own pie crust. I just focused on making everything else and had to sit one out that year… and the next year… and the next. Not this year. No sir. Not with these paleo and AIP pumpkin pie bars!

Honestly, why didn’t I think of this before? Why mess with a pie pan and form a perfectly shaped crust when you can just make bars and get all of the same flavors? It’s much easier, much faster, and it tastes just as delicious!

The Ingredients You’ll Need for the Pumpkin Pie Bars


Coconut flour, arrowroot starch, gelatin, maple syrup, coconut oil, and baking soda

These are the ingredient that you need for the crust. The coconut flour and arrowroot together help create kind of a graham cracker crust texture. It’s not too heavy like cassava flour would be, but it’s also not overly crumbly. You can likely swap arrowroot for tapioca, but overall this recipe just isn’t one that conducive to being made coconut free so I would not swap the coconut flour.

The gelatin helps as a binder, and collagen cannot be used as a substitute. I use the green can of Vital Proteins as my gelatin source. You’ll also need this for the gelatin egg in the filling.

For the sweetener, I think maple adds to the overall flavor of the pie but you can also use honey in either the crust or the filling.


Pumpkin puree, maple syrup, coconut cream, coconut oil, and gelatin

This makes the filling for the pumpkin pie. Make sure you use pumpkin puree and not canned pumpkin pie! Alternatively, you can make your own homemade pumpkin puree.

The coconut cream can be purchased by itself, or you can just place a can of full-fat coconut cream in the fridge overnight and use the hardened cream on top.

If you like this recipe, you may also like…


Paleo Pumpkin Pie Bars (AIP)

  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: baked
  • Cuisine: American


For the crust

  • 1/2 cup + 1 tbsp coconut flour
  • 3 tbsp arrowroot starch
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 2 tbsp maple syrup
  • 1/2 cup coconut oil

For the filling

  • 2 cups pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup coconut cream, softened (plus additional for topping if desired)
  • 1 tsp cinnamon
  • 1/4 cup water
  • 1 tbsp gelatin


For the crust

  1. Preheat the oven to 350F and line an 8×8″ baking pan with parchment paper lightly greased with coconut oil.
  2. Mix the dry ingredients in medium mixing bowl.
  3. Stir in the coconut oil and maple syrup until thoroughly combined.
  4. Press the crust into the bottom of the baking pan, evenly dispersing it. Bake in the preheated oven for 15 minutes. Set aside to cool completely.

For the filling

  1. Mix the pumpkin puree, maple syrup, coconut oil, coconut cream, and cinnamon until well combined. Stir to make sure the coconut cream is softened and no clumps remain.
  2. Make the gelatin egg by pouring the water into a small saucepan and sprinkling the gelatin over top. Allow it to harden for 2-3 minutes. Set the pot on the stove top set to low heat for 1-2 minutes to allow the gelatin to melt and the mixture to turn back into liquid. Remove from the heat and use a whisk or a milk frother to vigorously whisk until frothy. Pour into the pumpkin mixture and combine.
  3. Pour the filling mixture into the baking pan over the crust and use a spoon or rubber spatula to even out the top.
  4. Place in the fridge to set and cool for 3-4 hours.
  5. Once fully set, remove from the baking pan and slice into 9 slices. Top with additional cinnamon and coconut cream if desired.