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!
Servings 2 1/2 cups
- 2 1/2 cups packed freshly roasted pumpkin (see below for instructions - can also use canned if you like)
- 3/4 cups walnuts (or any nuts you like)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon maple syrup (optional - leave out for Whole30)
If using fresh pumpkin, cut your pumpkin into large pieces (leaving the skin on) and remove the seeds (save them for roasting!). Rub the flesh with a little bit of neutral oil (I like coconut oil) and roast for 45 minutes to 1 hour at 375 degrees Fahrenheit until tender.
When the pumpkin is almost done, toast the nuts. Heat up a medium skillet over medium-low heat. Add walnuts and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and set aside.
Once the pumpkin is done, let it cool for a few minutes and remove the flesh from the skin. Then add 2 1/2 cups of the flesh (press it into a measuring cup to measure to make sure you really pack it in) to a high powered blender (I used my Vitamix). Next add your toasted walnuts, spices, maple syrup (if using), and salt. Blend for 1-3 minutes until it is smooth and creamy. Add more spices or sweetener if you like. Store in a tightly sealed glass jar in the fridge for 2-3 weeks and enjoy!
Pumpkin butter should be stored in a tightly sealed glass jar in the fridge for 2-3 weeks. It can also be frozen for up to 6 months. I suggest freezing in serving sizes of 2-3 for easy use.
I love using fresh pumpkin as the freshly roasted flavor is amazing and you can only get them for a couple of months out of the year. I suggest using sugar pumpkins or pie pumpkins as they have the best flavor and good natural sweetness. You will need a decent-sized pumpkin. Do not use "jack-o-lantern" pumpkins. You can also use canned pumpkin if you like, it just might not be as thick.
Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 4.6g | Protein: 1.8g | Fat: 6.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 0.8g | Potassium: 43mg | Fiber: 1g | Sugar: 1.9g