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


  • 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


  • 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!


*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.


Serving: 2tablespoons | Calories: 74kcal | Carbohydrates: 4g | Protein: 1.8g | Fat: 6.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 0.8g | Fiber: 0.9g | Sugar: 1.5g