Ok, so since I posted a picture of my yummy snack, I guess I need to share the recipe, or well, make up the recipe in order to share. A little secret...I rarely use recipes out of a book, I just make them up as I go along and then try to remember them to write down later! ;)

Sweet Potato Squash Pie (I had a handful of tiny sweet potatoes to use up and I had an acorn squash)

3/4 cup sweet potato puree   (of course you could use any combination of sweet potato and squash)
1 1/4 cup acorn squash puree  (just equal about 2 cups total)
2 eggs
1/2 cup molasses
1-2 tsp. vanilla
1 tbsp. coconut oil
1/4 cup coconut milk
1 tsp. cinnamon
sprinkle of ginger, nutmeg, cloves, and salt

Combine all the ingredients in a mixer and mix until blended and smooth. Pour into pie shell and bake at 350 for 1 hr. I used a Gluten Free Graham Cracker pie crust that I bought. This made a quick easy pie!

Ok, now the best part...the coconut whipped cream to top the pie with! When I finally learned about this, I thought, really??? All these years with no whipped cream and it was that easy??
Buy a can of full fat coconut milk. Put it in the fridge for a day/overnight, etc. When ready to use, take out and turn can upside down to open. This will allow you to pour off the coconut 'water' and then scrape out the thick rich coconut cream. Don't throw away the coconut water!! Drink it, or save it for another recipe. I like to use mine in Coconut Bread.
Chill your mixing bowl and beater before mixing. (I usually stick mine in the freezer for 15-30 min.)
Put coconut cream in mixing bowl and whip for about 5 min. Slowly sprinkle in abt. 1/4 cup cane sugar and whip until all the sugar gets blended in. And that's it! Delicious Coconut Whipped Cream! Scrape out into a bowl and keep in the fridge. This makes a yummy coffee creamer also! ;)