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.