The taste of pumpkin pie in creamy butter form. This Pumpkin Pie Butter is perfect for spreading, dipping, and topping and it is paleo, vegan, gluten free, and Whole30!
I wasn’t kidding last week when I said I have all the pumpkin recipes for you. I mean what else are you supposed to make in October?
Pumpkin hash, pumpkin chia pudding, pumpkin soup (coming next week!), and now pumpkin butter. Pumpkin butter sounds like a weird name, but I don’t really know what else to call it. It’s like apple butter or almond butter, but in pumpkin form.
Wanna hear a funny story? Last year Michael and I were heading back East for a week and we were spending a few days with my family. I usually give my mom a list of things to buy at the store so I can have some healthy snacks at the house. Almond butter was on the list and she texted me when she was at store and said she couldn’t find it. Then a few minutes later I get a text from her saying…
“oh it’s like peanut butter. I was looking at the butters.” Like butter in the refrigerator section. <insert crying laughing emoji here>
I suggest using fresh roasted pumpkin for this recipe, it tastes so much better than canned. But it is a pain in the a** to cut. I usually ask my boyfriend to do that part. He agrees but I think it is because he is nervous I am going to cut my finger off. So I won’t judge you if you use canned. I have like 6 cans in my pantry right now for when I get lazy.
This spread is pretty dreamy though. It has the consistency of hummus and tastes like pumpkin pie. I have been spreading it on toast and dipping apples in it. Lately, my most frequent way of eating it has been straight up with a spoon.
It’s the best vehicle for the job in my opinion.
- 2½ cups fresh roasted pumpkin*
- 1½ cups walnuts, toasted**
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- sprinkle of salt
- 1 teaspoon maple syrup (optional - leave out for Whole30)
- Place all ingredients in the order listed in a Vitamix or high powered blender or food processor. Blend until smooth and well combined, about 1-3 minutes.
- Enjoy!
**place nuts on a parchment lined baking sheet and roast at 375 degrees Fahrenheit for 7-10 minutes until fragrant and golden brown. Careful they don't burn.
Have you ever had pumpkin butter?
Pin for later!
LOVE fresh roasted pumpkin for recipes! Or I like steaming it; it’s just got a really big pumpkin flavor. And this looks so creamy and yummy.
Yes, it is so much better than canned right?! But sometimes I am just lazy lol
You do know that canned pumpkin and squash and not pumpkin, right?
Hi Julie, I’m not sure what you mean. Pumpkin is a kind of squash if that is what you are referring too. This would work with any winter squash I’m sure.
Do you really mean 1 1/2 walnuts? Or 1.5 ounces? 1 1/2 cups? 1 1/2 actual nuts just seems like an odd amount.
The recipe looks delicious however! I can’t wait to dip apples in it.
Oops! 1 1/2 cups of walnuts. Sorry about that and thanks for the catch Rebecca! I hope you enjoy it 🙂
Are the walnuts essential? Is there something I can sub for them? I can’t do nuts due to inflammation.
They aren’t needed, just makes it a little thicker in consistency. You could try seeds if you can eat those, or just leave them out. Let me know how it is!
For those of us who wanna try this, but are on the lazy end of the scale, do you know how many cans this would be or how many ounces?
Thanks bunches!!
Debbie.
You can def used canned! I have a 15oz can of pumpkin so I would say 1.5 cans or about 22 ounces. Hope that helps!
Can you swap walnuts for something else? This looks so good but I am allergic. Thanks!
Yep, any nut would work. I think pecans would be amazing! Hope you enjoy Sarah!
pumpkin lovers should try this recipe. a very healthy snack taken with apples. well done! how long will this stay in fridge although mine will not stay long!
Thanks Catherine! I am waiting for fresh pumpkins to come in season so I can make some haha! I would say it would last up to 2 weeks in the fridge.
I just made this amd LOVE it! Thank you for sharing. I added a little more maple syrup and think I’ll use it as icing for a paleo spice cake. Do you think it will freeze well?
Thanks again for sharing….it’s greatly appreciated.
As a cake icing?! That is genius!! I haven’t tried it, but I think it would freeze just fine. So glad you liked it and thanks for trying Brenda!
If you’re using canned pumpkin do you have to to put it in the oven?
Nope, you can skip baking it and just use it right out of the can!
Thank you for the recipe!
Is it better to refrigerate the pumpkin butter?
How many days does it lasts?
Hey Maria! Yes, refrigerate it and I think it would at least a week. So glad you liked it!
Can I can or freeze this if I was to make a big batch?
Yes, I wouldn’t see why not!! Hope you enjoy!