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Raw Maple Pumpkin Butter Spread

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Slap me into next Tuesday, this spread turned out amazing!!!!!

The combo of pumpkin and coconut butter is a match made in heaven!  If you are new to using coconut butter/manna, there is a difference between the two.  There tends to be much confusion so I wrote a post that explains the difference.   You can read about in Coconut Oil vrs. Coconut Butter.  If you are not able to get your hands on a sugar pie pumpkin to make your own puree,  you can opt for canned.  Aim for organic with no other ingredients added.   Below you will find a recipe on how to puree your own pumpkin.

This spread is amazing on bread, crackers, off a spoon, use as a frosting for cookies or cakes, or off a spoon.. oh did I say that already?  hehe  Besides tasting out of this world good, pumpkins are good for you.  They are loaded with vitamin A and fiber, and low in calories.  Pumpkin is an excellent source of fiber; a one-half cup serving contains 5 grams of fiber.  Fiber helps reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss.   Pumpkin seeds are a good source of vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids so don’t throw them away if you make your own puree!  Toss with some seasoning and dehydrate them.

Ingredients: yields 1 1/4 cups

  • 1 cup pumpkin puree
  • 1/4 cup coconut butter/manna
  • 1/4 tsp liquid stevia
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp maple flavoring
  • 1 tsp vanilla extract
  • 1 pinch sea salt


  1. Soften the coconut butter by placing the jar in the dehydrator and turn it up to 145 degrees for about 30 minutes.  Check in periodically and see how it is progressing.  You can also place the jar in a large bowl and add hot water around it.  Just be sure to keep the lid on.
  2. Combine all the ingredients into the blender and process until smooth.
  3. Store pumpkin butter in the fridge in a sealed container.  This spread will firm up once cold, so set out on the countertop for about 15 minutes to warm up a bit.  Either way, it still tastes good and will spread, just not as smoothly.
  4. This spread should last about a week.

I had the most amazing breakfast lunch today.  Maple Pumpkin Spice Crunch Cereal with Cranberry Crunch Clusters served with almond milk and to put it over the top dreamy….a slice of Pumpkin Cranberry Bread.   It was so delicious!  I think I moaned through the whole experience. hehe


How to make raw pumpkin puree:

  1. Start with a sugar pie pumpkin.  Wash and dry it.
  2. Place the pumpkin on a cutting board on its side.  Carefully cut off the top and bottom, leaving a flat surface.
  3. With a potato peeler, remove the skin.  I used to use a knife but I found I wasted more of the “flesh” with that technique.
  4. Cut the pumpkin in half and scoop out the seeds with your hands.  Place the seeds in a small bowl for later.  You can dehydrate them for a delicious snack!
  5. Now cut the pumpkin flesh into small chunks.
  6. In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small.  I take it one step further but it is optional.
  7. I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth.  I am all about mouth-feel.  You will have to stop the blender from time to time to scrap down the sides.
  8. That’s it, very easy!

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12 thoughts on “Raw Maple Pumpkin Butter Spread

  1. Nicole says:

    Hey Amie Sue,
    Did you use maple syrup or maple extract? I reeeeally want to make this but am not sure what “maple flavoring” means exactly.

    • amie-sue says:

      Nicole, I used maple flavoring which is a concentrate, like an extract. If you don’t have that you can use maple syrup, start with 1 Tbsp and build up to your desired taste. :) Enjoy!

  2. Nicole says:

    Thank you!

  3. Lindsay says:

    Hi, this recipe looks really good! Although I can’t have any nuts, coconut, or seeds because my body doesn’t digest them well. Is there anything that I could use instead of the coconut butter? For example: Would I be able to substitute it for applesauce? Thanks.

    • amie-sue says:

      Hello Lindsay, Sorry that it took me all to get to answering this.. I was gone all day running errands. Shew, now to relax…

      I am sorry to hear that you are struggling with nuts, seeds and coconut. Goodness. That does narrow things down a bit. I am not sure that adding applesauce is the answer. It really wouldn’t be serving a purpose. The coconut butter has a purpose in this recipe and it’s not just flavor… the the body that it contributes and the fat that emulsifies and makes it creamy. I have some ideas but they are going to take us off mark here with this recipe and will taste different but lets see if we can come up with a nice pumpkin spread for you! I will throw some options out. I don’t know if you are 100% raw but here we go…

      Option 1 ~ replacing the coconut butter with tofu.
      1 cup pumpkin puree
      1/2 small package silken extra firm tofu
      1/4 tsp liquid stevia
      1/2 tsp pumpkin pie spice
      1/4 tsp ground cinnamon
      1/4 tsp maple flavoring
      1 tsp vanilla extract
      1 pinch sea salt

      Place all ingredients in a food processor or high speed blender. Blend till silky smooth. Chill.

      Option 2 ~ Use Irish moss gel to thicken the pumpkin into a pudding/mousse consistency
      1 1/2 cups pumpkin puree
      1/4-1/2 cup irish moss gel
      1/4 tsp liquid stevia
      1/2 tsp pumpkin pie spice
      1/4 tsp ground cinnamon
      1/4 tsp maple flavoring
      1 tsp vanilla extract
      1 pinch sea salt

      Blend all until completely smooth and creamy in a blender or food processor. chill to firm up

      Option 3 ~ Add in ground flax or chia seeds (can you do these Lindsay?)
      1 cup pumpkin puree
      1-2 Tbsp ground flax or chia seeds
      1/4 tsp liquid stevia
      1/2 tsp pumpkin pie spice
      1/4 tsp ground cinnamon
      1/4 tsp maple flavoring
      1 tsp vanilla extract
      1 pinch sea salt

      Place all ingredients in a food processor or high speed blender. Blend till silky smooth. Chill.

      Lindsay, I personally haven’t made it these ways so a person would have to really taste test to see if you need more or less spices and sweetener. I thought about just blending in banana too but not to sure if the banana would be to strong. Same with avocado. Both offer a nice cream consistency. I will keep thinking but this is a start. Let me know your thoughts please.. amie sue

    • Lindsay says:

      Thanks! Ya I have tried ground flax seeds and it honestly depends on how much that I have. If I have them in really high quantities then it makes me sick. Because the main problem is that my body doesn’t digest higher fat foods as well. And even though nuts and seeds have good fats, they are still a higher fat food. And I saw your post for Raw Pumpkin Date Spread, thank you so much!

  4. Carley says:

    How long will the pumpkin puree last on its own?

  5. Carley says:

    Okay thanks :)

  6. Nicole says:

    Amie this looks so smooth and delicious I can taste, except I’m on a juice fast until May 20:-) . How long does the pumping last in the refrigerator (if any was left, that is)

    • amie-sue says:

      Those darn juice fasts, hehe. In the past when I did juice fasts, I, for some odd reason would get tons of recipe developing ideas. It always struck me funny. :) I am guessing that the spread would last about a week. It always disappeared before then so I can’t be 100% sure. hehe Many blessings during your fast. Rest and keep practicing self-care! hugs, amie sue

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