2 cups cooked pumpkin
1 cup coconut milk
1/2 cup raw local honey
1 Tbs cinnamon
1 tsp powdered ginger
1 tsp nutmeg
3 Tbs grass-fed gelatin
I make my own pumpkin puree. My favorite pumpkin to use is called a cheese pumpkin, or a New York cheese pumpkin. They are light orange and flat like a large wheel of cheese. The flavor is amazing! To make the puree cut the pumpkin into wedges and then cut off the outer skin. Separate the seeds and save them for roasting. Chop the pumpkin into chunks and boil for 15 minutes or so until soft. Scoop out of the water into your blender and puree. The hardest part is cutting through the outer skins. I had to get my husband to do some of it on the last pumpkin.
Of course, you could use store bought pumpkin puree, but be sure that there is nothing in the can but pumpkin.
In a small saucepan, whisk together 1/2 cup pumpkin puree and the gelatin. Stir over low heat until it is all well melted. Set aside to cool a bit.
Whisk together the remaining pumpkin puree, the coconut milk, and honey in a large bowl. Whisk in the spices and then add the pumpkin/gelatin mixture. Mix it all well. Pour into your crust or ramekins or just leave in the large bowl. Chill in the fridge for an hour (or more) before serving.
This is equally good to eat as pie filling or by itself. It makes a health breakfast as well, with healthy fats from the coconut milk, protein from the gelatin, and all of the healthy benefits of pumpkin.
It would be super yummy with chocolate chunks on top too.
1 cup coconut milk
1/2 cup raw local honey
1 Tbs cinnamon
1 tsp powdered ginger
1 tsp nutmeg
3 Tbs grass-fed gelatin
I make my own pumpkin puree. My favorite pumpkin to use is called a cheese pumpkin, or a New York cheese pumpkin. They are light orange and flat like a large wheel of cheese. The flavor is amazing! To make the puree cut the pumpkin into wedges and then cut off the outer skin. Separate the seeds and save them for roasting. Chop the pumpkin into chunks and boil for 15 minutes or so until soft. Scoop out of the water into your blender and puree. The hardest part is cutting through the outer skins. I had to get my husband to do some of it on the last pumpkin.
Of course, you could use store bought pumpkin puree, but be sure that there is nothing in the can but pumpkin.
In a small saucepan, whisk together 1/2 cup pumpkin puree and the gelatin. Stir over low heat until it is all well melted. Set aside to cool a bit.
Whisk together the remaining pumpkin puree, the coconut milk, and honey in a large bowl. Whisk in the spices and then add the pumpkin/gelatin mixture. Mix it all well. Pour into your crust or ramekins or just leave in the large bowl. Chill in the fridge for an hour (or more) before serving.
This is equally good to eat as pie filling or by itself. It makes a health breakfast as well, with healthy fats from the coconut milk, protein from the gelatin, and all of the healthy benefits of pumpkin.
It would be super yummy with chocolate chunks on top too.