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Appetizer

Pumpkin Pie Butter


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!


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.

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.