Who doesn't love a great pumpkin dessert? I made these the night before a little dinner party I was having, and wanted to make something that no one would guess is AIP. I decided on organic apple butter as a secret sweetening ingredient. I decided on Apple Butter because it was utterly fall-like in its flavor, is easy to make yourself (apples, cinnamon and a crockpot!) and adds a dimension that another sugar like maple syrup or honey couldn't. Apple butter has a great burst of tart that pairs well with the cinnamon and ginger in the pumpkin mixture. An unexpected surprise that really enhances the flavor of the whole dessert. This dish is just layer upon layer of fall flavors!
I added a touch of molasses to the pumpkin puree (but you can use any winter squash) to give it some depth and richness along with cinnamon and ground ginger. But, be warned the molasses will darken your pumpkin/squash mixture like it did here in the picture, so if you want light, bright orange pumpkin color, skip the molasses or add it to the apple butter.
The best part of this dish is that is does not need to be baked in the oven! I whipped up some coconut cream, toasted some fancy coconut shreds, and heated my pumpkin puree on the stove.
These are best eaten straight-away after you assemble them. If not, the coconut shreds will get limp. But, you can prepare the components ahead of time and assemble right before serving. I like the crunch the coconut imparts, in contrast to the smooth and creamy pumpkin and apple butter. Definitely a fun treat! (One note: use half pint jars if you want smaller servings and just add one layer of each ingredient) I had a very hard time not eating a whole pint of this fall goodness however. And, no one knew it was AIP. Everyone was just oohing and ahhing over how fun they looked and tasted!
- 4 cups cooked pumpkin or winter squash
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/8 cup molasses
- 1/2 tsp salt
- 1 can full fat coconut milk (I use AIP-approved Natural Value Brand)
- 1 jar organic Apple Butter (be sure it is 100% apples!)
- 1 cup toasted coconut
- 2 wide-mouth mason pint jars
- Heat 4 cups of pumpkin puree in a saucepan. Add molasses, salt, ginger and cinnamon. Heat through. Set aside
- Open cans of full fat AIP-approved coconut milk. Scoop out the solid coconut at the top of the can leaving behind the liquid coconut water. In a bowl, beat the solid coconut until it stiffens up; about 2 minutes.
- Toast coconut shreds in oven or in a skillet until starting to brown.
- To assemble, spoon layers of pumpkin about 2 inches thick into bottom of two wide-mouth pint mason jars. Spoon about 2 tablespoons of apple butter on top of that layer. Then spoon about 3 tablespoons of the whipped coconut cream and then top with a small handful of toasted coconut. Repeat once more to create two layers in each jar.