AIP Friendly Cinnamon & Vanilla Pumpkin Gummies
These little gummies are the kind of snack that feels indulgent but checks every box for a healing protocol — creamy, warmly spiced, and genuinely satisfying. Pumpkin purée and full-fat coconut milk give them a rich, velvety base, while Ceylon cinnamon, vanilla powder, and a hint of ginger make each bite taste like autumn in the best possible way. Grass-fed gelatin is the magic ingredient here, setting the mixture into a firm, sliceable treat that also delivers a solid dose of gut-supporting protein. Every single ingredient is clean and protocol-friendly, so there's no label-scanning stress or ingredient substitutions required. The whole process is straightforward — bloom the gelatin, whisk everything together over gentle heat, pour, and chill — and the result is 16 perfectly portioned squares ready to grab from the fridge. They're a genuinely fun way to get more nourishing fats and collagen into your day without feeling like you're "eating for a diet."
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Learn more →Ingredients
16 servings
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp (about 3 packets, 21g) unflavored grass-fed gelatin powder
- ¼ cup cold water
Instructions
- 1
Lightly grease an 8×8-inch baking dish with coconut oil, or set out a silicone gummy mold on a flat surface.
- 2
Pour the cold water into a small saucepan and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 3 minutes until the gelatin has absorbed the water and the surface looks matte and spongy.
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