For this week and next I’m going pumpkin happy and proud of it. There are just too many amazing recipes out there not to indulge in the season a bit. First up on the docket is this scrumptious pumpkin panna cotta tart. With all natural ingredients and a healthy dose of spices, every bite is a notch above your average pie. Also, cutting a tart pan into diagonal lines is brilliant for whomever first came up with that idea. As a baker’s side note, it says this can be made a day in advance but I wouldn’t recommend the overnight fridge. By the next day my crust was a bit soggier than expected. Otherwise, a whole lot of love for this pumpkiny dessert.
Gingersnap Macaroon Crust
- 120 g (1 1/2 c) Shredded, Unsweetened Coconut
- 7 g (1 Tbl) Coconut Flour
- 1 tsp Ground Ginger
- Pinch of Sea Salt
- 26 g (2 Tbl) Coconut Oil, melted
- 65 g (3 Tbl) Honey (local or organic is best)
- 21 g (1 Tbl) Unsulphured Molasses
- Preheat the oven to 350 F.
- Pulse the shredded coconut, coconut flour, ground ginger and sea salt in a food processor until combined.
- Add the oil, honey and molasses & pulse until well mixed.
- Press the mixture into a 4″ x 14″ Rectangular Tart Pan
- Bake for 10 minutes in the preheated oven. Rotate the pan & bake for 10 additional minutes, or until the tart crust has turned a bit more golden, but is not scorched.
- Cool completely. Remove the tart pan & place the crust onto a baking sheet. Proceed with the panna cotta filling.
Pumpkin Panna Cotta Filling
- 6.75 Fl Oz Organic Coconut Milk
- 4 g (approximately 1 tsp) Grassfed Gelatin
- 123 g (1/2 c) Organic Pumpkin
- 20 g (3 Tbl) Grade B Maple Syrup
- 2 tsp Vanilla Extract (optional for AIP)
- 1 tsp AIP Pumpkin Pie Spice
- Coconut Whipped Cream, for serving
- Place the coconut milk into a small sauce pan. Sprinkle the gelatin over the coconut milk & mix gently–I usually use my fingers & break up any clumps that I can. Set aside & allow the gelatin to bloom for 10 minutes.
- Add the remaining ingredients. Heat over medium heat for five minutes, whisking constantly.
- Pour into the prepared crust (note, you may not need all the filling; place any leftovers into a small ramekin-type vessel). Refrigerate at least 3 hours before serving. The tart may be made a day in advance.
- Cut the tart into diagonal slices. Serve with coconut whipped cream.