These are really good! They’re like soft pumpkin fudge. If you have winter squash purée and applesauce on hand, these come together in no time. It’s worth it to take the time to bake a squash and sauce some apples. This recipe would also make an excellent no-bake pie filling, or, for those who eschew carbs, pour the mixture into a pie plate and serve it as a crustless pie. If you were to cut back on the sweetener some, you could also serve this as a room-temperature savory side, perfect for a buffet. The spices listed in the recipe are collectively known as ‘pumpkin pie spice’; substitute or add other(s) as you like.
coconut oil or butter, for greasing pan
1 c coconut milk, regular milk or cream, or other dairy substitute
4 T gelatin powder
1 1/2 c winter squash purée
1/2 c applesauce; or pear sauce; or apple-pear sauce
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
3/4 t ground ginger
1/8 t salt
1/2 c chopped (toasted) nuts, optional
1/2 c chocolate chips, optional
1. Grease an 11″ x 7″ or 8″ x 8″ pan, or other suitable vessel.
2. Pour coconut milk into a saucepan. Sprinkle the gelatin evenly over the surface of the milk. Allow to sit for five minutes to allow gelatin to soften.
3. Meanwhile, in a large bowl, combine winter squash purée, applesauce, spices, salt, nuts, if using, and/or chocolate chips, if using. Set aside.
4. Gently heat the coconut milk/gelatin mixture, stirring until the gelatin is completely dissolved. Do not bring to the boil as this will weaken the gelling. Once the gelatin is dissolved, pour the mixture into the bowl containing the purée mixture. Stir well to combine.
5. Scrape into prepared pan. Refrigerate for an hour or so until set. Cut into squares. Refrigerate any leftovers.