In the spirit of the fall season, I can’t help but share some of my favorites with you. 🙂 This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!

Ingredients:
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)

Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. 🙂