Pumpkin Pie Gummies

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If you’re not hip to eating gummies (basically homemade jell-o), then what are you even doing with your life? They are perfect for quick snacks, pre-breakfast snacks, or pre-bedtime snacks.

Gummies are good for you, unlike pre-packaged or pre-made jell-o, because:

1. they are made with grass fed beef gelatin which has tons of amino acids in them that will heal your gut, support relaxation, and decrease oxidative stress
2. it’s literally the perfect snack, because it contains a protein (gelatin), a carb (pumpkin), and a fat (the heavy cream layer, and coconut oil)
3. it heals your metabolic health and supports immunity – this was the original jell-o that our ancestors were eating, so when you think about when you were sick as a kid, your mom probably gave you jell-o, chicken stock, and ginger-ale. While I wouldn’t recommend the current convenience options of these foods from the grocery stores, I would recommend the home-made versions of these foods to heal from sickness, metabolic health, etc. (gummies, bone broth, and homemade ginger beer or ginger tea)
4. supports healthy skin, hair, and nails
5. can help improve joint function & recovery

We usually stick to just juice & gelatin, because it’s way easier, however this past week we wanted something fancy, something different, something… fall-y!! I had made some pie crust, and popped it in the fridge, but I was too impatient to wait for it to chill to get my pumpkin pie fix.  So that’s when I thought…. PUMPKIN PIE GUMMIES! I looked all over the internet for a perfect recipe, but it didn’t exist, so here we are, experimenting in the kitchen again and hoping its not a fail! It was not, and let me tell you this did NOT disappoint.  The consistency of the pumpkin layer is literally like creamy pumpkin pie.  And the cream layer is a bit firmer, but it compliments the creamy pumpkin layer so perfectly.  So without further ado, here it is! Pro metabolic pumpkin pie gummies! (Try saying that 5x fast)

Pumpkin pie layer:

• 2 c pumpkin (or one can would probably work)
• 1/3 c m syrup
• 1/2 tbsp pumpkin pie blend
• Pinch of salt
• 2 tbsp of gelatin
• 1/4 c raw milk

Whipped cream layer:

• 1/2 tbsp maple syrup
• 1 c raw cream 
• 1tbsp gelatin 

Method:

1. Spray or coat a Pyrex dish or molds with coconut oil.
2. Mix all ingredients except gelatin in a saucepan. If the pumpkin is frozen, cook until thawed. 
3. Add gelatin and either rapidly whisk or add to the blender. 
4. Pour into the prepared dish or molds. If pouring into molds, save a little room for the whipped cream layer. 
5. Put it in the fridge to cool. 
6. Once cool, move onto the whipped cream layer. 
7. Add cream and maple syrup to the now cool pan, sprinkle gelatin on top. Let sit for a minute. Turn heat on, whisk until dissolved. 
8. Add the cream layer to the top of the pumpkin layer. 
9. Cool in the fridge, cut & enjoy!

*The pumpkin was the consistency of pumpkin pie. If you’d like jellier, add more gelatin, I’d say anywhere from 1 tbsp more or 1/4 c total.