This luscious pumpkin butter gets tons of richness from the pecans and natural sweetness from the dates! Great spread on pancakes, mixed into your morning oatmeal or with sliced apples.
Prep Time: 5 minutes
- 1 cup pecans
- 1 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp grated fresh ginger
- 1/2 tsp cardamom
- 4 large medjool dates
- pinch salt
- Grind nuts in a high speed blender (such as a Vitamix) until fine. Add in remaining ingredients and puree until smooth. Store in a glass jar in the refrigerator.
- This is so yummy on pancakes like these gluten free Almond Pancakes!
Look for more personalized nutritional advice? I can help! Contact me for a consultation today.
Print Recipe[bws_pdfprint display='print']