You guys! Pumpkin Coconut Butter is awesome!! Have you tried coconut butter? It’s so amazing. It’s melt in your mouth delicious. I use coconut butter in a lot of my raw desserts. So I decided to create a Fall inspired coconut butter recipe. That is how this pumpkin coconut butter came to be. It would make a great spread for toast, you could swirl it in overnight oats or even melt is and drizzle on pancakes or ice cream. Yum!
Of course if you don’t want to use this pumpkin coconut butter in all of my suggestions above, you could just eat it with a spoon! I’m not gonna lie. I had a few spoonfuls of this in the process of making it. Hey, I got to taste test right? 🙂 This coconut butter is vegan, gluten free and paleo. Just about everyone can enjoy it. You can whip it up in minutes!
Pumpkin Coconut Butter
Yields 2 cups
A festive spread full of flavor!
5 minPrep Time
5 minTotal Time
- 1 cup pumpkin puree ( canned pumpkin works too)
- 1 cup coconut butter (you can make your own or get this store bought brand )
- 3 T maple syrup
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- In a food processor , combine all ingredients until smooth.
Please store this pumpkin coconut butter in the fridge. It should keep for a few weeks. You may even be able to freeze it, but I haven't tried. I store mine in a mason jar. Enjoy!
This spread may harden slightly in the fridge. All you need to do is stick the jar in a bowl of very warm water and it will soften right up.