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Pumpkin Pie Butter

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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!

A jar of healthy pumpkin pie butter on a gray cloth. Next to it is a spoon with pumpkin pie butter on it, a small pumpkin, and a plate of sliced apples.

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.

Paleo pumpkin pie butter spread on a piece of toast with a slice of fig on it. It is on a white plate next to a jar of pumpkin pie butter, and a spoon with pumpkin pie butter on it. Behind it is half an apple and a plate of sliced apples

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>

A tray of fresh roasted pumpkin slices on a baking sheet

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.

A blender filled with fresh pumpkin, toasted walnuts, and spices to make pumpkin pie butter

A blender filled with freshly blended pumpkin pie butter

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.

A jar of pumpkin pie butter sprinkled with cinnamon on a gray towel. It is next to half an apple, a plate with sliced apples, and toast.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM EAT THE GAINS, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!!
#EATTHEGAINS AND @EATTHEGAINS ON INSTAGRAM!

A jar of healthy pumpkin pie butter on a gray cloth. Next to it is a spoon with pumpkin pie butter on it, a small pumpkin, and a plate of sliced apples.
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4.3 from 10 votes

Pumpkin Pie Butter

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!
Course Appetizer, Breakfast, Side Dish
Keyword Pumpkin Pie Butter
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 1/2 cups
Calories 74kcal
Author Kelly

Ingredients

  • 2 1/2 cups fresh roasted pumpkin*
  • 1 1/2 cups walnuts, toasted**
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • sprinkle of salt
  • 1 teaspoon maple syrup, optional - leave out for Whole30

Instructions

  • 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!

Notes

*to roast pumpkin, preheat oven to 375 degrees Fahrenheit. Cut and deseed a fresh pumpkin into large pieces. You can leave the skin on. Rub with coconut oil and place on a parchment lined baking sheet. Roast for 45 minutes to 1 hour until soft. Peel away from the skin.
**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.

Nutrition

Nutrition Facts
Pumpkin Pie Butter
Amount Per Serving (2 tablespoons)
Calories 74 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 0.6g4%
Polyunsaturated Fat 4.2g
Monounsaturated Fat 0.8g
Carbohydrates 4g1%
Fiber 0.9g4%
Sugar 1.5g2%
Protein 1.8g4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This recipe was previously posted and was updated with new photography!

This post may contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!

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Comments

  2. 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.

    Reply

    • 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!

      Reply

  4. 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.

    Reply

  6. 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!

    Reply

  7. 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.

    Reply

    • 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!

      Reply

  12. If I want to try roasting fresh pumpkin, do I need to get a smaller pie pumpkin or a bigger jackolantern pumpkin? Can’t wait to try this! Thanks!

    Reply

  13. 5 stars
    I have been craving Pumkin pie since October but nobody in my family likes it so this is my ideal solution!
    I added a bit more maple syrup and a little sesame butter to add to the Pumpkin ie creaminess.
    Great way to satisfy my craving😋

    Reply

  14. 5 stars
    I love this one, Kelly! I doubled the recipe and I think next time I will use a little more maple syrup. I used silan (date honey) bc that’s what I had and it’s just a bit tart for my taste. But I love the texture and I think with a little apricot or apple cinnamon jam it’ll be perfect!

    Reply

  15. I’ve got a butt load of frozen fresh pumpkin in the freezer – should I defrost it first or could I blitz it as is? I’ve never defrosted pumpkin before, so I’m nervous!

    Reply

    • I would defrost it so it’s easier to blend. There isn’t really any liquid in the recipe so blending it frozen might be tough, and might turn out more like a smoothie. It might give off a little liquid since it was previously frozen, but I think it will work just the same. Let me know if you try it!

      Reply

  16. 2 stars
    I loved your ingredients but I have 24 4 cup bags of puréed jackolantern pumpkins. I didn’t see the post about sugar pumpkins until it was too late. However I was able to save my ingredients by doubling the spices and syrup and adding Vanilla to taste and about 1 1/12 cups of brown sugar. I guess I’ve got bad girl taste buds. Now it’s terrific! Half is in the freezer. Thanks

    Reply

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