Executive Chef Ann Lotterhos has come up with a delicious crustless, dairy free alternative to the traditional pumpkin pie. It is that time of year where pumpkin starts making it’s way into shops and restaurants we frequent. But is it good pumpkin? I have read the ingredients on packages of pumpkin flavored products only to find no real pumpkin, just artificial pumpkin flavoring. Thanks, but no thanks. The ingredients used here are all real food, no artificial flavors or preservatives. Give it a try, let us know what you think!
- 3 Tbl. gelatin
- 9 Tbl. water
- 2 cups pumpkin puree
- ¼ cup maple syrup
- ¼ tsp. mace
- ¼ tsp. cinnamon
- ¼ tsp. cloves
- 2 Tbl. coconut flour
- 1 cup coconut cream
- 1 cup coconut manna, softened
- 1 tsp. vanilla extract
- In a small bowl, put the water and sprinkle the gelatin over the top so that it can absorb the water.
- In another bowl whisk together the other ingredients until smooth. Melt the gelatin in the bowl in the microwave for 1 minute then pour into the bowl with the pumpkin ingredients and whisk well to thoroughly combine.
- Pour the mixture into a greased pie pan and bake in a 325 preheated oven for 45 minutes until a toothpick inserted in the center comes out clean. Serve cold.
AIP/Keto Friendly Pumpkin Dessert