Pumpkin con Miel (AIP, Paleo, Vegan Friendly)
Pumpkin con Miel is a sweet combination of winter squash milk, honey and spices. It is a delicious pumpkin dessert and is great for the fall season.
Ingredients
- 3 lbs Pumpkin including seeds about half a small pumpkin
- 3-4 Cups Water until the squash is mostly covered
- ¾ Cup coconut milk
- ⅓ Cup honey substitute maple for vegan
- 1 Tablespoon Cinnamon
- 5 Whole cloves
Instructions
- Start by cutting the squash into sections. Cut the squash into halves and scoop out the seeds. Next cut the halves into quarters and then cut into “serving sized” portions.
- Once your squash is cut into pieces, place the squash into the pot.
- Mix the milk, honey, and cinnamon together then pour over the pumpkin. Add the cloves into the pot and fill the rest of the pot with water, about 3-4 cups. You want the pumpkin to be mostly covered.
- Don’t worry too much about the water, it will cook down to more of a syrup.
- Put the pumpkin on medium low heat and simmer covered for about 45 minutes. The squash should be cooked through at that point. You can serve it then, but I highly recommend letting it simmer longer.
- Cook on the stovetop for the next 1-2 hours uncovered on the stove. Cook until the liquid starts to thicken and turns a milky brown color.
- You can serve immediately with some syrup from the bottom of the pot, a drizzle of honey, and a sprinkle of cinnamon.
Notes
For this recipe you can use any kind of winter squash that has sweet undertones. For my recipe I used a butternut squash variety I grew. But some other great options would be pumpkin, butternut squash, acorn squash, or “fairytale” pumpkins. Again, the key is to use a squash that already tastes a little bit sweet.
To make this recipe vegan, substitute the honey for maple syrup.