PUMPKIN PIE PROTEIN GUMMIES
1/2 C. Pumpkin Puree
1 C. Coconut Cream Concentrate or ( 1/2 C. Expeller-pressed Coconut oil + 1/2 C. Canned Coconut Cream )
2 T. Raw Honey or Maple Syrup ( depending if you want sweet or omit if you’re diet is sugar-free )
1/2 T. Gelatin ( the one I used from Vital Proteins )
1/2 t. Vanilla
1-2 t.Pumpkin pie spice
1 drop of Thieves Essential Oil (optional)
In a mason jar or pyrex glass measuring cup or bowl combine coconut cream and honey. Set in a pan of water set at low heat to melt.
Then add puree, vanilla and spices. Whisk in gelatin a little at a time.
Pour into oil sprayed silicon molds, or mini muffin pans. Makes approx. 2 dozen mini muffin sized gummies.
Refrigerate till firm approx. 2 hours.
You can use homemade pumpkin puree by cutting the pumpkin scooping out the seeds (save those for soaking and dehydrating later) cooking in the oven on a baking sheet at 350º for about an hour. Scrape out the meat and puree in your blender. The only adjustment you may have to do is to strain out any excessive liquid. This is what I did last time since I got one pumpkin to grow in my garden. You can refrigerate or freeze any left over puree. I used some to make pumpkin ice cream, yum!
ENJOY A NUTRITIOUS FALL TIME TREAT!