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Maple Pumpkin Butter Spread (raw, vegan, gluten-free, nut-free)

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Maple-Pumpkin-Butter-Spread-bite-out-of-breadSlap me into next Tuesday, and wish me a “Happy Autumn” This spread turned out amazing! I hope it’s ok to boost just a tiny bit about my own recipe. I guess if I didn’t, you wouldn’t be here… I wouldn’t be here… and this recipe wouldn’t be here.  But please, don’t take my word for it, try it and see for yourself.

Coconut Butter, not Coconut Oil

The combo of pumpkin and coconut butter is a match made in heaven.  If you are new to using coconut butter, please don’t confuse it with coconut oil. There is a big difference between the two.  If you would like to read about the differences, place this the following post that I wrote up to help explain it. (Coconut Oil vrs. Coconut Butter)

Sugar Pumpkins

Now, we need to talk pumpkins. 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.   But if you are indeed lucky to enough to have found this recipe at the peak of pumpkin season, I have provided a link below on how to make your own pumpkin puree.

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.

I hope you enjoy this recipe. Please comment below. I would love to hear from you. Many blessings, amie sue

Maple-Pumpkin-Butter-Spread--close-upIngredients:

yields 1 1/4 cups

Preparation:

  1. Soften the coconut butter by placing the jar in the dehydrator and turn it up to 145 degrees (F) 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.
    • Once you can give it a good stir, it is soft enough to use.
  2. In a blender combine the pumpkin puree, coconut butter, stevia, pumpkin spice, cinnamon, maple flavoring, vanilla, and salt. Blend until creamy smooth.
    • This recipe is sugar-free thanks to the use of stevia, but if you are not a fan, you can use 2 tbsp of maple syrup or any other liquid sweetener of choice.
  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.

Maple-Pumpkin-Butter-Spread-on-bread

Maple-Pumpkin-Butter-Spread-big-bowl

12 thoughts on “Maple Pumpkin Butter Spread (raw, vegan, gluten-free, nut-free)

  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.
    Thanks!

    • 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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