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Pumpkin Pie Butter

 

Prep time: 1 hour 5 min

Total time: 1 hour 5 min

Serves: 2 ½ cups

Ingredients
  • 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
Directions
  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Cut and deseed a fresh pumpkin (I got mine from Trader Joes) into large pieces. You can leave the skin on. 
  3. Rub with coconut oil and place on a parchment-lined baking sheet. Roast until soft (about 45 minutes – 1 hour). 
  4. Peel away from the skin.
  5. 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.
  6. 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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