This Pumpkin Pie Butter recipe is so simple to make once you have prepared your ingredients in advance. It really is the taste of pumpkin pie but in a creamy butter form. This recipe is great for spreading, dipping and topping things. Even better – it is paleo, vegan, gluten free, dairy-free, and if you leave out the maple syrup, it’s Whole30 too!
To make this pumpkin pie butter couldn’t be easier. Start by roasting pumpkin. Once the pumpkin is roasted, combine all of the ingredients in a high powered blender or food processor. Blend until fully combined and smooth. This will take about 1-3 minutes. Enjoy on toast.
To make Pumpkin Pie Butter, you will need the following ingredients:
Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
Cut a fresh pumpkin into large chunks and remove seeds but leave the skin on. Rub the flesh with coconut oil and place on the baking sheet. Cook in the preheated oven for 45 minutes to 1 hour until the flesh is soft. Peel away the skin.
Once the pumpkin is cooked, place 1½ cups of walnuts on the baking sheet and cook in the oven for 7-10 minutes until fragrant and golden brown.
Place 2½ cups of fresh roasted pumpkin in a food processor or blender with 1½ cups of toasted walnuts, ½ a teaspoon of cinnamon, ¼ teaspoon each of ginger, nutmeg, and ground cloves, a sprinkle of salt and an optional 1 teaspoon of maple syrup.
Blend for 1-3 minutes until completely smooth and creamy.
Spread on freshly toasted bread or use as a topping or dip.
This Pumpkin Pie Butter is a must try this fall! Try it soon and leave a comment to let me know what you think of the creamy goodness!
Well done! Very healthy snack taken with apples.
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