Pumpkin Walnut Butter
Makes enough to fill one large peanut butter jar.
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
Ingredients
- ½ pie (baking) pumpkin, peeled and diced
- 1 cup medjool dates, finely chopped and soaked
- 1 cup walnuts, coarsely chopped
- water, if needed
- ¼ teaspoon nutmeg, optional
- dash cinnamon, optional
Preparation
In a blender or food processor, blend pumpkin until smooth, adding a little water if necessary. Add dates and walnuts, and blend again until smooth. Mix in cinnamon and/or nutmeg and pour into jar. It should gel up a bit after being in the fridge for a while.
Last time I made this, I threw in the flesh from two persimmons, and it tasted incredible!
Photo on the way, hopefully.
Comments
riversanctuary writes: (October 10, 2007)
Sound delicious—thanks!
123 writes: (October 10, 2007)
How big is the pumpkin?
lstorz writes: (October 11, 2007)
perfect! i’ve got pumpkins in my kitchen that i don’t know what to do with…. plus a couple of squash… i bet this recipe would make some nice squash butter too…
k8lish writes: (October 13, 2007)
123: I think the pumpkin I sliced up for this was about 5 pounds.
elizabethh writes: (October 19, 2007)
i just made this and used it as a dip for apples (which happen to be right in season same time as the pumpkins.) DELICIOUS! this one’s for the books=)
lstorz writes: (October 29, 2007)
i just made this and ate some on flax crackers…yum! i used butternut squash instead of pumpking and it turned out very nicely, very light and fluffy… almost whipped… i was thinking that it would be delicious as a filling in litle nut crust tartlets.
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