Tag: pumpkin

Pumpkin Spice Paleo Scones
October 19, 2023

Pumpkin Spice Paleo Scones

This recipe is perfect for Fall and pumpkin spice cravings!  I personally am not a fan of pumpkin spice lattes but definitely indulge in my fair share of pumpkin pie & pumpkin spice baked goods throughout the Autumn. You can make it dairy free simply …

AIP, Gluten-Free, Gut Healing, Healthful Treats, Healthier Breads & Muffins, Keto, Paleo
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by Brenna May
Keto Paleo Pumpkin Bread (Banana, Apple)
May 25, 2023

Keto Paleo Pumpkin Bread (Banana, Apple)

This has become a family favorite and was adapted from a Healthy Recipes Blog recipe. I made a few changes, including ditching Stevia as it’s not always as clean as I would like due to it’s processing and is also used as birth control in …

Breakfast, Dinner, Gluten-Free, Keto, Lunch, Paleo
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by Brenna May
Paleo Pumpkin Pie Filling (Keto & Vegan)
November 25, 2020

Paleo Pumpkin Pie Filling (Keto & Vegan)

This is an easy pie filling that requires a quick simmer on the stove for the filling and then some chill time in the fridge.  You can make it into a panna cotta if you like with a bit of a tweak in the amount of agar agar you use.  For the shell, see Coconut Flour Pie Crust.

 

Vegan Pumpkin Pie Custard/ Panna Cotta

Brenna May
A quick and easy pumpkin pie custard filling or panna cotta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course American, Dessert
Cuisine American

Equipment

  • Pie Tart
  • Saucepan
  • Oven if baking crust

Ingredients
  

  • 1 1/2 cups full fat coconut milk
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/2 tsp monk fruit powder
  • 4 scoops or 1 dash stevia 2 dashes/ 1/8 tsp for double batch (optional)
  • 2-3 tsp vanilla extract
  • 1 tsp maple extract
  • 2-3 tsp ground cinnamon
  • 1 tsp ground nutmeg Mace for strict AIP
  • 1/2 tsp ground cloves
  • pinch of salt
  • 1/2 tsp of allspice leave out if on strict AIP

For custard consistency:

  • 1/2 tsp agar agar powder

For panna cotta:

  • 1 – 1 1/4 tsp agar agar powder

Instructions
 

  • Whisk together everything except the agar agar in a pot over low to medium heat until smooth and completely mixed. Taste. Add spices, maple extract and vanilla. Alternatively you can whisk this vigorously over heat.
  • Whisk in the agar agar powder and keep whisking vigorously until completely smooth.
  • Keep stirring, the pumpkin mixture should start bubbling. Turn the heat down and let it cook for another 2-3 minutes, stirring often. (Agar needs about 5 minutes total over heat)
  • Remove from heat and continue whisking.
  • Pour into your prepared pie crust and let it chill overnight. Serve with whipped coconut cream or coconut kefir yogurt with vanilla. If making custards, pour into your cups and let chill for a few hours. If making panna cotta, pour into molds and let chill overnight. You can loosen them by running a knife around the inside perimeter of the dish, set a plate inverted over the top and then flip back over.

Notes

Note: If you do not have agar agar powder, you can sub with eggs (if you can tolerate them) or sub the coconut milk with coconut cream. The end result should be a decent custard but will not make a panna cotta.
Keyword custard, filling, keto, paleo, pie, pumpkin, vegan
Tried this recipe?Let us know how it was!

 

 

Dessert, Keto, Nut-free, Paleo, Vegan
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by Brenna May
Paleo Coconut Flour Pumpkin Muffins
October 22, 2018

Paleo Coconut Flour Pumpkin Muffins

Paleo Coconut Flour Pumpkin Muffins (Nut-Free)  These muffins are perfect for autumn.  They are healthy, fragrant with fall flavors and a new family favorite.  I have been working on it for a bit but we have come to a crossroads on the coconut flour choice.  …

Healthful Treats, Healthier Breads & Muffins
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by Brenna May