Crazy, Creamy, Sweet and Spicy Pumpkin Nut Butter

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! 

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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)
  3. 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.
  4. Add raisins and pumpkin seeds and process until well broken down and incorporated, about 20-30 seconds.
  5. Transfer to glass jars and keep refrigerated for up to 2 weeks.
This stuff is seriously creamy, looks and feels like frosting! 

Spreads like a charm! Did I mention it’s just like frosting?

YUM! Lay it on… thick! 

 

 

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Comments

  1. says

    MMMM looks GOOD! I will have to try this one, but I’m not in a pumpkin mood right now. That would be great over some hearty cinnamon raisin bread! Or grilled with bananas…. Okay, maybe I AM in a pumpkin mood! haha

  2. says

    Oh my goodness, this looks absolutely delectable. I have to make this next weekend. I love peanut butter and I love pumpkin so much.. so.. yes. Perfect!

  3. says

    That looks gooood!! I’ve only made cashew butter once and loved that too. Cashews are a little dry so need more oil but the taste was seriously good. This looks addictive too!

    • says

      DRY? Really? I find cashews are so fat and creamy… I always thought that they would turn into butter VERY easily. Mind you, I’ve never tried it because I read that it tastes just like peanut butter and is pretty much a waste… Now you got me all curious and I’m thinking I want to give it a try. Looks like I’ll have to buy me some raw cashews next time I go for a nut run… ;) And you are quite right… that butter IS pretty addictive!

  4. says

    yum! I don’t know if I could be so patient… but, I think you could cook the pumpkin on the stovetop to let some of the water evaporate in a rush :)

    • says

      But then it would be too warm to use and you’d have to let it cool down! No time gained, unfortunately. ;) I think the best option would be to use the puree right out of the can and live with a bit of a softer spread, if one was really, really impatient to try this… :D

    • says

      YAY! Make sure you let me know how it turned out for you! I truly hope you like it as much as I do, Nicola. My last jar is almost empty and I’m already starting to show signs of withdrawal. I think I will have to make that one often!

  5. Olga says

    Wow, what a great recipe! I wish I could be as creative:) Pumpkin puree is not common here in Australia, so I had to chase it down in the american foods section of a department store. It was well worth it! Enjoying my pumpkin butter on toast right now…delicious!

    • says

      YAY! Thanks so much for sharing your impressions, Olga. So glad that you too, like this butter. I think that, to date, this one was my favorite. I HAVE to make another batch soon. Try it with sliced apples, you’ll see… it’s to die for!

      And my heart goes out to you… no pumpkin puree? I would be a sad, sad foodie! This would be one ingredient that I am NEVER to be found without. I think I’m a bit of an addict! ;)

      • Olga says

        Sonia, yeah, things take forever to get here or they end up never getting here:( They only started selling liquid egg whites in supermarkets this week…I am going to the states soon and I think I will be learning something new with every trip to the grocery store!

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