Maple-Pumpkin Panna Cotta with Gingered Pears (AIP, Paleo)

Maple-Pumpkin Panna Cotta with Gingered Pears (AIP, Paleo)

Pumpkins: Don’t you just love how they give off all the warm-vibey autumn feels? Those hefty amber-hued squashes offer so much in the way of culinary prospect because the humble pumpkin is chockablock full of exciting and versatile flavour possibility.

This Maple-Pumpkin Panna Cotta with Gingered Pears combines two of my fall favourites – the pumpkin, of course, and the charming, ambrosial pear. I love this dish for a few other reasons as well: 1) the custardy comfort of the panna cotta, 2) the pumpkin purée (because I’m always looking for tasty foods rich in soluble fiber), and 3) the uber couple that is zingy ginger and fragrant pear.

PPC with GP Topping AltAs we head into Thanksgiving and thus into a season of sharing food and fun with family and friends, add this Maple-Pumpkin Panna Cotta with Gingered Pears to your menu. The satisfying blend of pumpkin, ginger, and pear will not let you down and will leave you praising the wonderfully warm vibes of such comforting fall flavours.

5.0 from 1 reviews
Maple-Pumpkin Panna Cotta with Gingered Pears
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert Treats
Serves: 4-6
Ingredients
  • For the Maple-Pumpkin Panna Cotta:
  • 1 c. apple cider (not to be confused with apple cider vinegar)
  • 1 tbsp. gelatin
  • 1 can of coconut milk (1 ¾ cups)
  • 1 c. pure pumpkin puree
  • ⅓ c. maple syrup
  • 1 tsp. vanilla extract (if following strict AIP, eliminate or use equal amount of vanilla powder)
  • ½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. cloves, (optional)
  • For the Gingered Pears:
  • 2 pears, peeled, cored and diced
  • 1 teaspoon coconut oil or ghee
  • 1 tablespoons maple syrup
  • ½ teaspoon ground ginger
Instructions
  1. In a medium sauce pan sprinkle the gelatin over the apple cider and allow to bloom for 5 minutes. Set the pot over medium heat and stir to completely melt/dissolve the gelatin, which takes about 2-3 minutes.
  2. Stir in coconut milk, pumpkin puree, maple syrup, vanilla, cinnamon, ginger and cloves. Continue to heat and stir for 3-5 minutes.
  3. Remove from heat and allow to cool 5 minutes.
  4. Pour into dessert dishes or ramekins and place in the refrigerator for 3-4 hours or overnight to set.
  5. For the Gingered Pears: Heat oil over medium heat in a small sauce pan. Add pears and cook until softened -- about 4-5 minutes. Stir in maple syrup and ginger, coating the pears, and cooking for a further 1 minute. Remove from the heat and allow the Gingered Pears to cook to room temperature. If not serving right away, store in the refrigerator until you are ready to spoon this mixture over each panna cotta.
  6. Serve the Maple-Pumpkin Panna Cotta topped with Gingered Pears and, if you fancy, whipped coconut milk.
 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 11 comments for this article
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  3. Sarah at 1:19 am

    Hello! Does it matter what kind of gelatin you use? I have the red and green cans of great lakes… I’m thinking the red canister?

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