AIP pumpkin-pear gummies - fruit-sweetened gelatin gummies built on cooked pear and pumpkin puree

A grab-and-go snack is hard to find on the elimination phase, because so much of what is packaged and easy is also off the list. These gummies solve that specific problem: pear and pumpkin cooked down, a little cinnamon and ginger, set with gelatin, then cut into pieces you can grab straight from the fridge without a second thought.

The gelatin does more than set the texture. It is a source of glycine, one of the amino acids gut tissue calls on while it mends, so a snack that looks and tastes like candy is quietly doing some of the same work a slow-simmered broth does. Pumpkin is a source of beta-carotene as well, which the body turns into vitamin A, and the pear's natural sweetness means the honey in this recipe stays nearly optional.

Whisk the gelatin into the warm mixture until it is completely smooth. Any grain left behind will show up in the texture later, so give that step real attention instead of rushing through it. Let the dish set overnight while you sleep, then cut the shapes in the morning, unhurried, before the day picks up speed. A little care in a 10-minute step is most of what separates a good batch from a mediocre one.

Ingredients

• 1 pound pears, peeled and diced
• 1 cup water
• 3/4 cup pumpkin puree
• 1 tablespoon honey (optional, omit for sugar-free)
• 1/2 teaspoon cinnamon
• A pinch of ginger
• 3 tablespoons unflavored grass-fed gelatin powder

Method

Simmer the diced pears in the water in a small saucepan about 10 minutes, until tender. Puree until smooth.

Stir in the pumpkin puree, honey if using, cinnamon, and ginger.

Sprinkle the gelatin over the warm mixture and whisk vigorously until it is fully dissolved with no grains left. This step matters for the texture.

Pour into an 8x11 glass dish and chill at least 6 hours, ideally overnight, until firmly set. Cut into squares or use a cookie cutter for shapes.

A note on the mold: silicone molds do not work here because the mixture sticks. A glass dish plus a knife or cookie cutter is the reliable route. If your gummies come out soft, a thicker fruit base or a fresh, firm-setting gelatin can help.

This is a simmer-and-chill recipe, so it needs no air fryer or Instant Pot variation. The only heat is the gentle simmer on the stovetop.

*Adapted from asquirrelinthekitchen.com*