Right after I’d made this big batch of peanut butter, I logged on to Twitter one morning and was greeted by a tweet from my good friend Kris, over at Young Married Chic, stating that she was heading out to the store at 7:3o in the morning to get some pumpkin puree because she was all out.
I then answered something to the effect that she was seriously addicted to pumpkin puree if she was willing to go out that early in the morning just to get that.
And right there, as I was typing these words, boom, just like that, I got inspired to create this crazy, creamy, sweet and spicy pumpkin nut butter.
Must be ‘cuz I know just how much Kris loves her peanut butter… but even more so her pumpkin puree!
Hey, looks like good things can come out of social media addiction, sometimes! 😉
I immediately started working on it. I just had to taste it, like RIGHT THEN AND THERE!
BUT… I decided I wanted to strain my pumpkin puree, for I didn’t want to incorporate too much water into my nut butter. I like my butters to be on the firm side, you see!
So I’d have to be a tad patient…
It wasn’t until the next morning that I got to seriously start working on this awesome inspiration. I was soooo looking forward to getting up that day. I felt like a kid on Christmas morning. Good thing it was my day off training; at least, I could get an early start.
Good things usually happen when I’m super excited like that.
This time was no exception.
This new nut butter creation is serious good stuff! I decided to sample it on a piece of toast first, but the whole week after that, I enjoyed it with a sliced apple, instead, and it was just To.Die.For!
But really, that pumpkin nut butter is just so good, you just want to keep eating it on its own. I basically ended up eating the apple and butter separately, most of the time. 😉
So of course, the good ole spoon or finger dippin’ are always a very good option!
And always my favorite, too!
- 1 cup all natural peanut butter (you could use almond)
- 1½ cup pumpkin puree, strained overnight (that’s about 1¼ cup strained)
- 2 tbsp black strap molasses
- 1 tbsp cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ¼ tsp ground clove
- ½ cup Thompson raisins (you could use Sultana)
- ¼ tsp pumpkin seeds
- The previous night, add pumpkin puree to a fine mesh sieve or colander lined with cheesecloth. Top with paper towel or cheese cloth and weigh this down with a light weight, such as a small can.
- Put in the refrigerator to strain overnight, or at least 6 hours. (although I’m pretty sure if you were really in a hurry and had to have some of this pumpkin butter like, immediately, you could very well skip this step. Your butter would only end up having a bit of a softer texture)
- Add peanut butter, strained pumpkin puree, molasses and spices to the bowl of your food processor and process until smooth and creamy, about 2 minutes.
- Add raisins and pumpkin seeds and process until well broken down and incorporated, about 20-30 seconds.
- Transfer to glass jars and keep refrigerated for up to 2 weeks.
Spreads like a charm! Did I mention it’s just like frosting?
YUM! Lay it on… thick!