Comments on: Maple Pumpkin Butter Spread

By: Lindsay

Lindsay — Mon, 15 Oct 2012 07:09:27 +0000

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!

By: Carley

Carley — Sat, 13 Oct 2012 05:37:07 +0000

Okay thanks :)

By: amie-sue

amie-sue — Thu, 11 Oct 2012 01:57:52 +0000

Maybe about a week Carley.

By: Carley

Carley — Thu, 11 Oct 2012 00:48:38 +0000

How long will the pumpkin puree last on its own?

By: amie-sue

amie-sue — Wed, 10 Oct 2012 03:59:37 +0000

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.
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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
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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

By: Lindsay

Lindsay — Tue, 09 Oct 2012 21:37:11 +0000

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.

By: amie-sue

amie-sue — Tue, 02 Oct 2012 20:34:01 +0000

You bet Nicole… let me know what you think. :)

By: Nicole

Nicole — Tue, 02 Oct 2012 20:18:51 +0000

Thank you!

By: amie-sue

amie-sue — Tue, 02 Oct 2012 20:08:58 +0000

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!

By: Nicole

Nicole — Tue, 02 Oct 2012 18:58:24 +0000

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!