Pumpkin Spice Nut Butter
- ½ cup nut butter (I used cashew but almond or hazelnut would work well)
- ½ cup puréed cooked pumpkin (if using canned go for straight pumpkin, not pumpkin pie filling)
- 1 tablespoon maple syrup
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- *If you have pumpkin pie spice 1 tablespoon of that can be subbed for all the individual spices*
- Blend all the ingredients together in a food processor or blender until smooth. Store in the refrigerator in an airtight container for up to one week.
Recipe by Love from the Land at https://www.lovefromtheland.com/pumpkin-spice-nut-butter/
3.4.3174