Sugar-free, gluten-free, dairy-free GAPS-safe and completely yummy! If you have the pumpkin cooked ahead of time (half and de-seed the pumpkin; put face-down on a cookie sheet with 1/2" water and bake at 350 till soft; scrape cooked pumpkin into a dish) and in the fridge, it's also fast and easy. The peanut butter adds a hearty dose of protein.
1 cup coconut milk
2 cups cooked pumpkin or butternut squash
1/2 c. natural peanut butter
1 T butter
1/2 tsp ground cinnamon
Salt to taste
Combine in pan over medium heat and cook till bubbling. Turn off. Pour carefully into blender (do several small batches if necessary to avoid explosions) and puree till smooth. Serve with a spoon. I could definitely eat this for breakfast.