Pumpkin Butter

Makes small pot

INGREDIENTS

For the butter base

  • 425g can of pumpkin puree
  • 3 1/2 tablespoons cashew nut butter
  • 3 tablespoons of coconut butter (aka manna)
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons pumpkin spice mix (see recipe for this below)
  • 1 teaspoon cinnamon
  • Pinch sea salt

For the pumpkin spice mix (makes around 7 teaspoons but you’ll need more for some of my other pumpkin inspired recipes!)

  • 1 1/2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom

METHOD

Place all the ingredients in a blender and blitz until combined and smooth. Transfer to a jar with a lid and store in the fridge for up to 1 week.