These paleo pumpkin dessert bites are a perfect ‘real food’ alternative to store bought treats. Halloween doesn’t have to mean GMO corn syrup candy!
Oh how I love PUMPKIN! And I know that I’m not alone. To me, the taste is umami… like broth or mushrooms… so earthy… so good. (And pumpkin dessert recipes? Don’t even get me started on all those pumpkin desserts!)
I’ve posted several pumpkin dessert recipes lately, like the Pumpkin Spice Latte (Better than Starbucks!) and the Pumpkin Pie In A Glass Smoothie, but I wanted to make a bite-sized treat that was festive and fun for the Halloween holiday. It may come as a surprise, but Halloween doesn’t have to mean high fructose, GMO corn syrup candy!
I also wanted to include some protein in this pumpkin dessert recipe for good measure. I love using gelatin, since it’s a wonderful and safe form of protein that helps aid digestion, balance blood sugar ,and supports healthy adrenals. If you are vegan or vegetarian, you could try to replace with agar agar instead.
I love the idea of serving this pumpkin dessert recipe at an afternoon play date or as a light dessert after dinner. Your little ones won’t know that they are loaded with healthy fats, protein, and unrefined sugar.
Our family loves this pumpkin dessert recipe! Even Papa Natural, who has a very refined palate (I could argue he’s a bit picky), is a huge fan. In fact, we could barely keep these treats around long enough to take pictures for this post. I hope your family loves them, too!
Paleo Pumpkin Dessert Bites (Dairy-, Nut-, and Egg-free)
- 1 1/2 cup coconut milk (where to buy BPA-free canned coconut milk)
- 1 /4 cup, plus 2 tablespoons real maple syrup (where to buy)
- 10 drops of stevia or another tablespoon of maple syrup
- 1/2 cup pumpkin puree
- 1/4 cup grass-fed gelatin (where to buy)
- 1/2 teaspoon pumpkin pie spice (or a blend of ginger, nutmeg, clove, cinnamon)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Put your coconut milk and maple syrup in a sauce pan and simmer for 30 to 45 minutes. This concentrates the flavors and sweetness.
- Pour into a large glass measuring cup and let cool slightly. (If you’re using light coconut milk, add in 1 tablespoon of melted butter.)
- Add your pumpkin puree, vanilla extract, spices, and gelatin. Mix with an immersion blender. (You can also mix manually with a spoon, but you may need to put it back in the saucepan for all the gelatin to dissolve.) FYI: if you taste your recipe at this point, you’ll be shocked at how sweet it tastes. Trust me, it completely mellows when it sets. Gelatin, rich in protein, also mutes flavors, particularly sweetness, so it’s necessary to overcompensate when cooking.
- Pour into festive silicone molds like this one. Let sit at room temperature until the treats become semi-solid. Then put them in refrigerator for a few hours. Serve either cold or let sit at room temperature for up to an hour, which enhances flavors.
How About YOU?
What is your favorite pumpkin dessert recipe to serve this time of year? Did you try this one? Share with us in the comments below!