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.
**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?
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