Pumpkin Pie Gummies (Gluten Free, Paleo, AIP)
Talk about cuties! Most gummy recipes use berries or a similar fruit, so these are completely different than any gummy snack I’ve ever had before.
Gummies are an easy great grab and go snack packed with nutrition. Collagen is a protein that serves as a building block for skin, joints, tendons, bones, and connective tissues. Eating gelatin helps to replenish natural collagen, which naturally declines with age. This makes it an excellent complement for skin, joint, & bone health. Many people notice an improved immune system, decreased joint pain, and glowing skin when incorporating gelatin into their diet on a regular basis. The main amino acid in gelatin is glycine, which helps to improve digestive health and heal a leaky gut. This anti-inflammatory amino acid also helps to regulate fat metabolism and maintain muscle mass. Aside from all the awesome scientific reasons why gelatin is amazing, they are just freaking fun! Once you make gummies once you are going to want to buy all the molds and try all the colors. I’m warning you now…
I was super excited for these cute jack-o-lantern molds! I found a stack brand new at a thrift store for 50 cents a pop and I just knew I had to create a pumpkin pie gummies recipe to fill them up. Amazon also has some super cute pumpkin themed molds. If you opt not to use molds just pour the mixture into a glass baking dish and cut into squares or shapes.
If you are extra creative you can make your own jack-o-lanterns by pouring the mixture into silicone muffin tins – mini or full size. Pour enough mixture for a 1/4 inch to 1/2 inch thick gummy. Once it sets use a small sharp knife or pumpkin carving tool to ‘carve’ your pumpkin pie gummies. I’m not going to show you what my version of this looked like. Let’s just say pumpkin carving has never been my strong suit.
Pumpkin Pie Gummies
prep 10 mins
total 55 mins
Ingredients
1 cup of milk of choice (I used cashew - use coconut for AIP)
1 cup of pumpkin
1 apple, cut into large chunks (peel if you don't have a high speed blender)
2 TBS maple syrup
1 TBS vanilla extract
1 tsp of pumpkin pie spice (for AIP use cinnamon or cinnamon & ginger)
1/4 cup grassfed beef gelatin
Instructions
In a high speed blender blend milk, pumpkin, apple, maple syrup, vanilla, and pumpkin pie spice until smooth.
Pour into a small to medium size sauce pan on medium heat. Slowly whisk in gelatin until well combined, being careful to continue whisking until there are no clumps.
Pour into pumpkin shaped molds. Place in the refrigerator until set, about 45 minutes.
Notes
If you don't have molds you can pour the mixture into a glass baking dish and cut into squares once set.
