Pumpkin Pie Butter

Pumpkin Pie Butter 


Prep time: 1 hour 5 min 

Total time: 1 hour 5 min 

Serves: 2 ½ cups 




2 ½ cups fresh roasted pumpkin 

1 ½ cups walnuts, toasted 

½ teaspoon cinnamon 

¼ teaspoon ginger 

¼ teaspoon nutmeg 

¼ teaspoon ground cloves 

sprinkle of salt 

1 teaspoon maple syrup 

Pumpkin Pie Butter


Place all ingredients in the order listed in a high-powered blender or food processor. Blend until smooth and well combined, about 1-3 minutes. 


** Notes: 

To roast pumpkin, preheat oven to 375 degrees Fahrenheit.  


Cut and deseed a fresh pumpkin (I got mine from Trader Joes) into large pieces. You can leave the skin on. Rub with coconut oil and place on a parchment-lined baking sheet. 


Roast until soft (about 45 minutes – 1 hour). 


Peel away from the skin. 


To toast walnuts place them 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. 


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