Paleo Pumpkin Pumpkin Treats
Coconut oil and coconut butter create a luscious base for creamy pumpkin puree and fragrant cinnamon.
Servings Prep Time
8 to 12people 5minutes
Cook Time
15minutes
Servings Prep Time
8 to 12people 5minutes
Cook Time
15minutes
Ingredients
Pumpkin Base
Maple-Glazed Pecans
Instructions
  1. Combine coconut oil, pumpkin puree, almond butter, coconut butter, honey, cinnamon pumpkin pie seasoning, and sea salt in a medium pot and heat on medium high for 5 to 10 minutes, stirring occasionally. Mixture is done when it’s thick and creamy with a consistency similar to pudding.
  2. Toast pecans over medium heat, stirring occasionally, for 5 to 7 minutes. Reduce heat to low and add maple syrup, then sprinkle in cinnamon powder.
  3. Increase heat slightly, stirring frequently, until pecans are coated in maple syrup and slightly sticky. Remove from heat.
  4. Line a 9 x 13 casserole dish with parchment paper and pour pumpkin mixture over the paper. Pour half of the maple-glazed pecans into the mixture. Freeze for 10 to 15 minutes.
  5. Add remaining pecans by pressing them gently into the top of your pumpkin treats. Freeze for an additional 2 to 3 hours, longer if desired.
  6. Keep frozen until you’re ready to eat them.