This pumpkin butter was really easy to makeÂ and resulted in a tasty spread that I am donating to a craft fair to benefit Shakti Rising. Who says you have to pay for gourmet?
Some uses for this fabulous spread:
- On toast (with cream cheese – anÂ absolute favorite in my dairy days)
- Swirl with cream cheese and serve with bread or crackers for a holiday party
- As a topping on vanilla ice cream
- Thin with water or apple juice and drizzle over waffles, french toast, or pancakes
- As a sauce for baked apples
- Stir it in yogurt for breakfast, top with chopped walnuts
- Use instead of pumpkin in pumpkin muffins
- And whatever else your imagination can create (reply below with your ideas!)
Behold — the pumpkin butter:
- 15 oz. canned pumpkin
- 1 cup organic applesauce
- 1/3 cup sucanat
- 3/4 tsp. cinnamon
- 1/4 tsp. freshly grated ginger
- pinch of cloves (up to 1/8 tsp)
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
In a small pan, combine all ingredients and bring to a boil. Mixture will splatter – be careful! Upon boiling, reduce heat to low and simmer for 45 minutes, stirring occasionally as mixture thickens.
When mixture is very thick, remove from heat and let cool.
While spread is cooling, bring a large pot of water to a boil and boil jars and their lids to sterilize.
Spoon into tight-sealing jars and keep refrigerated for up to 2 weeks.
RECIPE: Vegan Pumpkin Tart with Pecan Crust
Thanks to Mom for this recipe! It’s going to be on our holiday table this year!
I’ve taken liberty of adapting it to those with soy and wheat intolerances.
Traditional smells and tastes with a distinctively vegan personality.
3/4 cup pecan halves
3/4 cup rolled oats (these are often contaminated with gluten. Sub extra flour if you have celiac or severe intolerance. Certified gluten free oats are also available)
3/4 cup gluten-free baking mix (Bob’s Red Mill and Pamela’s Bakery offer convenient mixes)
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup coconut oil or palm shortening
3 tablespoons real maple syrup
1 cup vanilla almond milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
3. Blend almond milk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.
4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.