I’ve been experimenting with fruit cups for a while now, mostly using various combinations of berries, ghee and eggs. But after so many requests for an eggless alternative, I knew I needed to find a new bonding agent. After reading through several of my favorite blogs, I found mention of collagen on autoimmunewellness.com. My local market was out of collagen, so I decided to go for beef gelatin (use knox gelatin for a vegan option).
I knew I wanted to use a weight ratio of 2:1, pumpkin to cream. I found that one 8oz can of pumpkin puree was almost exactly double the weight of one can of coconut milk, once I had drained the coconut water from the cream. First I melted the coconut cream on low, then sprinkled the gelatin over top and stirred until it was fully dissolved. Then I mixed in the puree and spices, and heated the mixture gently until it was a bit darker and much more viscous than it had been when cold. I poured into 4 x 8oz jars and refrigerated overnight. Attempt 1 was a GREAT success! However, it was just too strange without a sweetener. So Attempt 2 was exactly as above, but with 4t maple syrup. Folks, I’m in pumpkin pie heaven! This turned out so well, I think I will use this no-bake method for all of my future pumpkin pies! I could not taste any hint of coconut and the texture was perfect!!!!
Sprinkle with 1 tablespoon crunchy, nutritious chia and pumpkin seeds right before eating and viola! Your eggless, low-FODMAP breakfast is served!
Pumpkin Pie Breakfast Cup
This high protein, low sugar breakfast cup will leave you full and energized until lunch!
- 8oz can Pumpkin Puree
- 8oz can Coconut Milk - white cream only refrigerate can before use
- 4 tsp Maple Syrup
- 2 tsp gelatin beef or vegan
- 1 tsp cinnamon
- 1/2 tsp each: allspice, ginger, nutmeg, cardamom
- 4 tbsp chia seeds
- 4 tbsp pumpkin seeds
Slowly warm cream until liquid then add gelatin
Stir until thoroughly combined and dissolved
Mix in puree and spices
Slowly heat until texture is very thin and colour is slightly darker
Pour into jar and cool completely
Sprinkle with chia and pumpkin seeds