- 1/4 cup nut/seed butter*
- 1/2 cup canned pumpkin puree**
- 2 Tbsp. maple syrup
- 1/2 – 1 tsp. cinnamon
- Add all ingredients to a medium sized mixing bowl and stir until completely smooth.
- Store any unused portions in a sealed container in the fridge.
* I’ve used both almond and soy nut butters, and both worked just fine. Use whichever one you like the best, or whichever one allergies allow. ** My pumpkin puree was quite liquidy. If yours is a little drier, add a small splash of non-dairy milk to thin it out.
Keywords: Fall, gluten-free, healthy, pumpkin, pumpkin spread, recipe, vegan