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Spiced Pumpkin Butter

Spiced Pumpkin Butter
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Pumpkin lovers will love this simple low fat Spiced Pumpkin Butter recipe. Your kitchen will be filled with pumpkin spice aromas. Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on raw breads, muffins and crackers, even warm cereal and fruit! It is also easily stored and can be put in mason jars for an adorable holiday gift idea.


For more recipes and information about Dorothy, check out her Featured Foodies profile page.



  • 1 cup raw shredded pumpkin flesh
  • 3/4 cup soaked, sprouted pumpkin seeds (soak 1/2 cup for 5 hours, drain, and remeasure -- your seeds should expand to 3/4 cups after the soaking process)
  • 1/4 cup sweetener: Stevia, coconut crystals, coconut syrup, honey, etc.
  • 1/4 cup coconut butter
  • 1/4 cup lemon juice/almond milk/coconut milk
  • 1 tablespoon chia seeds (soaked in water 10 minutes)
  • dash vanilla powder or extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt


  1. Soak chia seeds in 2 t. water for 10 minutes. Combine all ingredients in your food processor. Puree until you have a whipped creamy consistency.

  2. Transfer to an airtight container and place in the freezer to set for at least 30 minutes. Your pumpkin butter will thicken the longer it chills.

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