1/2 cup canned pumpkin puree
1/2 cup coconut milk
1/3 cup maple syrup
2 Tbsp grass-fed gelatine
1/4 tsp pumpkin spice mix (optional)
Heat medium-sized sauce pan over low heat. Add pumpkin puree, coconut milk and maple syrup to pan and whisk until well combined.
Once the sauce starts to get warm, add gelatine (and pumpkin spice if desired) and whisk vigorously until all gelatine is dissolved. Remove from heat and pour into any small shape silicone mold. It has to be silicone because it’s sticky and you won’t be able to remove otherwise.
Put in the freezer for 20-30 minutes or fridge for 1-2 hours or until set. Remove from mold and enjoy! Keep refrigerated in an airtight container and eat within few days.