Its official, fall is here and pumpkin season is in full swing! I couldn’t resist sharing one of my new favorite pumpkin recipes with all of you. I grew up eating homemade pumpkin and apple butters. My mom, grandmother and I used to make these butters every fall. We would slather these delectable, sweet butters on raisin bread, pancakes, apples, pears, and french toast. We also liked putting them on top of ice cream, yogurt, and oatmeal.
Since I have already professed my love of coconut butter in my recipe for chocolate honey coconut butter, I decided to create a pumpkin coconut butter to celebrate the arrival of autumn. Most pumpkin butter recipes are cooked for a length of time to get that buttery texture and sweet flavor that we all adore. My recipe achieves a beautiful creamy texture without cooking the pumpkin butter. This delectable butter is easy to make and comes together in minutes in your high speed blender or food processor.
My recipe combines coconut flakes, coconut oil, cooked pumpkin puree, walnuts, coconut sugar, and spices for a sweet, creamy butter that tastes just like pumpkin pie filling! I keep eating it off the spoon because it tastes so good! Hopefully I will be able to control myself so I can try it with some coconut pancakes and cut up apples. This butter would also be good as the filling for a no bake pumpkin pie.
I usually like roasting my own pumpkins and making homemade pumpkin puree, but since I have been super busy this week, I decided to try a new organic pumpkin puree that comes in a Tetra Pak. This pumpkin puree is really delicious and a wonderful time saver. I will include a recipe for roasting pumpkin in case you want to make it from scratch.
For this recipe you can use fresh pumpkin that is roasted or substitute canned organic pumpkin purée. To roast the fresh pumpkin, choose a small pumpkin not larger than 3 to 4 pounds in size. Wash outside and remove the stem. Split the pumpkin in half lengthwise. Remove all of the seeds and stringy parts. Lightly drizzle the flesh with melted coconut oil or clarified butter and place cut side down on a greased or non-stick baking sheet. Roast at 375° F for 45 minutes to an hour, depending on the size of the pumpkin. The pumpkin is done cooking when the skin and flesh of the pumpkin is tender when pierced with a fork. Remove flesh from the pumpkin skin, puree flesh in a blender or food processor, and use in this recipe. If your pumpkin purée is watery, drain in a fine mesh strainer for about 30 minutes before using in this recipe.
Pumpkin is a fall and winter squash that is extremely high in nutrients with a mild flavor that works in both sweet and savory recipes. I like using pumpkins in all types of recipes and its one of my favorite healing foods. Pumpkin is an excellent source of carotenoids, vitamins A and C, beta-carotene, antioxidants, essential fatty acids, potassium, magnesium, and fiber. All of these important nutrients help protect your body against free radical damage, inflammation, and disease.
I used unsweetened organic coconut flakes, raw walnuts, and coconut oil to make a creamy coconut walnut butter that I blended with the pumpkin puree. Organic coconut flakes are made from coconut meat that is dried and shredded into flakes. Making your own coconut butter is so simple and much cheaper than buying the premade coconut butter. Coconut meat is rich in potassium, manganese, copper, selenium, and fiber. Coconut also contains lauric acid which is an important medium chain fatty acid that the liver uses for energy production instead of storing as fat.
Make this yummy pumpkin coconut butter recipe and celebrate the arrival of autumn weather and all the wonderful flavors of the season!
Have you ever tried making your own pumpkin or coconut butter? Please contribute to the conversion by leaving a comment.
Share this recipe with family and friends and let’s all get healthy and radiant together!
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Pumpkin Coconut Butter
Paleo, Vegan, Vegetarian, Dairy-Free, Gluten-Free
Makes around 2½ cups
3 tablespoons organic virgin coconut oil (a good source)
2 cups unsweetened organic coconut flakes
2 tablespoons sprouted or raw walnuts
⅓ cup coconut sugar (my favorite brand of coconut sugar)
1 tablespoon pure vanilla extract
1¼ teaspoons organic cinnamon
¼ teaspoon organic ground ginger
⅛ teaspoon fresh ground nutmeg
1 cup cooked pumpkin puree
1. Place coconut oil in the blender and add coconut flakes. Blend until smooth. Add in walnuts and continue blending until walnuts are mixed in and everything has turned into a creamy butter.
2. Add coconut sugar, vanilla, and spices and blend for about 30 seconds to mix everything together. Add pumpkin puree and continue to blend until smooth.
3. Store pumpkin coconut butter in a glass container with a lid. Place in the refrigerator for up to 3 weeks. Butter will become firm in the refrigerator due to the addition of the coconut butter, so slightly warm it up when you want to enjoy it.
This post shared on Weekend Wellness.