Pumpkin Pie Bites

It’s that time of year again when mountains of pumpkins appear in our supermarkets and the children (and parents!) around me get excited about who can make the best pumpkin carving for Halloween. But what happens to the inside of the pumpkin that is so painstakingly scooped out?! Well, most people I’ve spoken to tell me that it goes straight in the bin. Pumpkin as a food just isn’t that big over here in the UK despite it’s amazing taste and versatility.

So I’ve looked over the pond to the United States where pureed pumpkin is found in tins and you can buy pumpkin flavoured ice cream to get some inspiration for all things pumpkiny!! Hopefully I will be able to entice you to use that scooped out pumpkin flesh with one of the recipes I will post over the next week.

Today it’s Pumpkin Pie Bites. Pumpkin Pie is HUGE in the states and I remember tucking into a warm piece of pumpkin pie as a kid. There are loads of pumpkin pie recipes out there – most of which are obviously not AIP friendly, so I’ve been slowly collecting some of these and the few AIP / Paleo recipes (this one and this one) and made my own version. I love these cupcakes; they give you just enough pie to feel satisfied without feeling overloaded with the strong flavours. I hope you enjoy them as much as I have.

Pumpkin Pie Bites

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Ingredients:
For the Base
1/4 cup arrowroot powder
2/4 cup coconut flour
1½ cups dates, pitted and soaked in 1½ cups hot water for 5 minutes (don’t throw away the water after soaking)
2 tablespoons coconut oil
1½ teaspoons fresh grated ginger root
1 tsp vanilla
1/4 teaspoon sea salt

For the Filling
3 cups pureed pumpkin (roast pumpkin for 30-45 minutes until soft then purée)
1/2 cup maple syrup or honey
1/4 cup coconut oil
2½ tablespoons gelatin
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon sea salt

For the Icing
1/3 cup arrowroot powder
2½ tablespoons coconut oil
2 tablespoons honey
1-2 tablespoons of maple syrup

Method
1. Preheat oven to 200c
2. Drain the dates (but keep the water)
3. Combine all the base ingredients (including 1 cup of the date water) in a blender and process until a thick paste is formed
4. If it’s too dry add the rest of the date water until the mixture is a little sticky
5. Scoop out mixture into cupcake moulds (I used silicone as it prevents any sticking). I made the base about 1cm deep
6. Bake in oven for about 15 minutes, or until the base starts to brown. Remove from oven and leave to cool
7. Whilst the base is cooking combine all the filling mixture in a pot on the stove over a medium heat and stir until it is all combined and starting to gently bubble
8. Using a hand held blender, make sure all the chunks are gone and mixture is smooth
9. Scoop the mixture on top of the crust
10. Refrigerate for 2-3 hours minimum to set
11. Once set you can make the icing. Combine the arrowroot powder, coconut oil and honey in a bowl and mix together to form the icing. Add maple syrup bit by bit until it reaches desired consistency (mine was quite thick)
12. Spread icing on top or make pretty patterns with a piping bag and sprinkle with cinnamon powder
13. ENJOY!!

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