This sweet and creamy pumpkin spread is the perfect way to use up leftover pumpkin. Made with only 3 ingredients and in under 2 minutes, it’s a healthy and delicious way to add a touch of fall flavour to all your favourite meals and snacks. Vegan, gluten-free, and Paleo friendly.
First day of fall! First day of fall!
Aaaaand I have a pumpkin recipe for you… which I realize is so painfully unoriginal, but I literally could.not.wait to share this one with you guys. I briefly considered putting it off for a week or so and going with something chocolatey instead (especially since I just posted these pumpkin cookies), but this is one of those [rare] occasions where chocolate can wait — you need this creamy goodness in your life, stat.
If you make one pumpkin recipe this season, this needs to be the one. Not only is it ridiculously easy (1 bowl, 2 minutes, 3 ingredients), but it’s also a great way to add a touch of fall flavour to so many of your favourite meals and snacks. For example, you can use it as a:
– topping or mix-in for your oatmeal
– topping/filling for your pancakes (with chocolate chips!)
– spread on toast/bread
– dip for fruits (apples and bananas are especially good)
– dip for crackers/pretzels/cookies (I’m dipping these as we speak — omg)
– coffee creamer (with a splash of almond milk)
… or just eat it straight up from from the bowl with a spoon. I’ve even tried using it as a hair mask. Although that last one wasn’t exactly intentional — I accidentally dipped my hair in the pot while taking pictures. Note to self – tie back hair during shoots. Derp.
And the best part is that this recipe is a great way to use up any leftover pumpkin you might have lying around. The original calls for 1/2 cup, but it’s super easy to customize depending on how much you have on hand…
1/4 cup of pumpkin? Add 2 Tbsp. nut butter, 1 Tbsp. sweetener, and 1/2 tsp. cinnamon.
1 cup of pumpkin? Add 1/2 cup nut butter, 1/4 cup sweetener, and 2 tsp. cinnamon.
More than 1 cup? Consider buying smaller cans.
I know it’s technically still pumpkin lying around, but it’s so crazy easy to get rid of (read: eat) in this form — I literally can’t stop myself from constantly making excuses to go into the kitchen and sneak in spoonfuls. So like I said… if you’re only going to make one pumpkin recipe this year, this needs to be the one!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 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
Looking for more pumpkin recipes? Try one of these!