Aside from carving pumpkins and toasting pumpkin seeds,
I LOVE pumpkin butter.
Pumpkin butter and I have a hot relationship every Fall. But then I realized, man! Pumpkin Butter is freakin’ pricey!
Like 6 buckaroos for a teeny jar?
So, I took my small pumpkin and I peeled it.
Then I grabbed a really good knife, chopped the pumpkin in half, and scooped out the seeds with a spoon.
- Chopped it up into 1 inch pieces
- Tossed the pieces into the food processor
- Added a super ripe apple for sweetness
- 2 heaping tablespoons of cinnamon
- 1 tablespoon of nutmeg
- 1 teaspoon of pumpkin pie spice
- 1 tablespoon of stevia (feel free to use dates or agave – but stevia was all I had on hand)
- 1/4 tsp of sea salt
- Pulsed it up a bit
- Added 1/4 cup of spring water
- Put it on blend
My own GIANT HUMONGOUS jar of organic raw pumpkin butter. It resembles the texture of apple sauce, but if I call it pumpkin sauce, people will think of a drizzly sauce… you can always add more water to make it more saucy, but I think it’s great as is!
You can always bake the pumpkin first and then chop and blend. I tried it raw this time around.
What am I going to do with it? You mean, aside from eating it straight out of the jar?
Well my go-to breakfast of late has been: 1 ripe banana mashed, 1 tablespoon of raw almond butter mixed together with 3/4 cup of old fashioned oats and spring water – I mix this all in a coffee mug by the way – it’s good for portion control.
I’m switching out the banana for this pumpkin butter. Oh yeah. Oatmeal just got a lot sexier.
You can also spread it on toast, use it in a pie, heck, make pumpkin bread and cookies!
Spread it in your hair to make it shiny!
I don’t know if that works or not.
Don’t try that at home and then blame me.
I made 3 times the amount of pumpkin butter for one-third of the cost by making it myself, vs. buying a jar from a store and it tastes just as good, and super fresh!
That’s pretty dang sweet!
Know what else is pretty dang sweet? My breakfast tomorrow.