Paleo Pumpkin Dessert Bites (Dairy, Nut & Egg Free)

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 get me started!)

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 holiday. 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.

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’re 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 picky), is a huge fan. (We could barely keep them 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)

Ingredients:

  • 1 1/2 cup coconut milk (where to buy BPA-free canned coconut milk)
  • 1 /4 c. plus 2 TB real maple syrup (where to buy)
  • 10 drops of stevia or another TB of maple syrup
  • 1/2 cup pumpkin puree
  • 1/4 cup grass-fed gelatin (where to buy)
  • 1/2 tsp. pumpkin pie spice (or a blend of ginger, nutmeg, clove, cinnamon)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla extract

Directions:

  1. Put your coconut milk and maple syrup in a sauce pan and simmer for 30-45 minutes. This concentrates the flavors and sweetness.
  2. Pour into a large glass measuring cup and let cool slightly. (If you’re using light coconut milk, add in 1 TB of melted butter.)
  3. Add your pumpkin puree, vanilla extract, spices and gelatin. Mix with an immersion blender.
  4. You can also mix manually with spoon but may need to put back on 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 but trust me, it completely mellows when it sets. Gelatin, rich in protein, also mutes flavors, particularly sweetness, so it’s necessary to overcompensate.
  5. festive silicone mold for pumpkin paleo bitesPour into festive silicone molds like this one. Let sit at room temperature until they become semi-solid. Then put 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? Did you try this one? Share with us in the comments below!

Share this pumpkin dessert with loved ones and enjoy!

About the Author

Genevieve Howland is a childbirth educator and breastfeeding advocate. She is the bestselling author of The Mama Natural Week-by-Week Guide to Pregnancy and Childbirth and creator of the Mama Natural Birth Course. A mother of three, graduate of the University of Colorado, and YouTuber with over 75,000,000 views, she helps mothers and moms-to-be lead healthier and more natural lives.

36 Comments

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  1. I’m almost 60, and I am very selective about which blogs I read/subscribe to. I truly enjoy yours. We had 3/4 children at home, and homeschooled all the way through high school. But, now it’s a new day, and there are new ways. I really enjoy seeing the next generation of natural mamas taking life seriously and naturally.

    I have a funny story we like to tell about my mom’s home birth in February 1929. The doctor lived “across the alley” and at some point came to deliver my mom. Mom was breach and claims, to this day, that is the reason she is who she is. (She is a brilliant woman!) The dining room table that Grandma was placed on for the delivery, now adorns my mother’s family room. Our family delights in proclaiming, usually during a meal or tea, “Mom was born on this table!” Shock value for the guests! All eight of mom’s children have a way of “breaching” the most disquieting subjects!

    Love to you and your new little one!

  2. Can I use the gelatin packets like I buy at store, and still a whole 1/4 cup?
    Thanks, this sounds wonderful!

  3. If I use almond milk instead of coconut milk, will the ratio be the same? TIA!

    • Coconut milk is much thicker so, if you use almond milk the consistency will be much different.

  4. I’ve been coming back to this recipe since 2013! I can’t even think of fall without thinking about this page and these delicious bites!! Mmmmm. I’m vegan now so I’ll have to try it with agar agar 🙂 Thanks so much for my new autumn tradition!

  5. Is there another option for maple syrup? Can’t find in Argentina.
    Thank you!

  6. I love your pumpkin spice latte and smoothie! 🙂 Will you be coming out with an “Egg Nog” healthy alternative for December? I’m a huge fan!

  7. love these! we can’t get enough pumpkin either! mine stuck to the mold…any ideas?

  8. Hey Genivieve!! I hope u are well & loving Florida!! Just tried this recipe for the second time and they still don’t stifin up/ remain liquidy 🙁 The first time I used a liquid gelatin I had, so I used the Great Lakes one this time. Any ideas? Hate to waste all this goodness again!!! Xo

    • Hey – did you use the green canister from Great Lakes? This one is collagen and won’t thicken/set. You need the red/orange container instead! 🙂

  9. Can you freeze these? I didn’t eat them fast enough and they went bad.

  10. About how much mix does this make? I only have a small mold.

  11. These look freaking amazing!

  12. These are pure heaven! I am not really into the plain gelatin fruity snacks that I have made so far, but these creamy ones are tops! Thank you so much for posting this recipe. I can’t wait to try more recipes for creamy gelatin treats.

  13. I usually make fruit juice and gelatin in a flat 9×13 pan and cut the shapes out with cookie cutters when it is cold and set – do you think this would work for this recipe? I have a mini pumpkin cookie cutter but no silicon molds. Thanks for the neat idea!

  14. I’m wondering if you could also use sweet potato instead of pumpkin?

  15. Woah my exact thoughts before drifting off to bed last night. I want to make pumpkin “jello” lol so cool. Thanks for the recipe. Can’t wait to try it!!

  16. Just wondering what 1/4 c. means in the recipe as other ingredients say cup where it is a cup and I always thought c. might mean a cup measure. I want to try the recipe but thought I would confirm the measure first.
    thanks
    Jenny

  17. Vegetarian or vegan sub for gelatin? Think you could use gel made from soaked chia seeds…? Or maybe agar agar from seaweed? Thanks!

    • there is vegan gelatin

    • Agar agar

  18. Looks so good, making it right now but not sure when to add stevia? I am probably looking right at it…

  19. Looks amazing. Could raw milk or cream be substituted for the coconut milk if you don’t need to be dairy-free?

    • I made them with 1 cup of cream and 1/2 cup of whole milk instead of the coconut milk and they were delightful!
      I chilled them in the fridge, though. 🙂

  20. Hi. Is there any vegan substitute for the gelatin?

    • There is probably a way to substitute with agar agar, which is made from seaweed.

  21. This looks so good! Excited to try it. 🙂

  22. These look delish and easy to make! Every Friday afternoon, my kindergarten aged son and I bake a treat for the weekend. I think I’ll pick up a mold and plan for these this week! Thanks for the recipe.

  23. I made these today and my son and I loved them. I figure if they are appealing to kids they must be good. Thanks for the recipe.

  24. Those look seriously yummy.. but as Lolli S said- when do we add the pumpkin? :-p

    • I updated the recipe! You add in the pumpkin with the spices and gelatin. XO

      • thank you!

  25. At what point do you add in the pumpkin?

    • Just updated recipe! Thanks for heads-up! You add it with the spices and gelatin and mix with the immersion blender.

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