Toasted Walnut Pumpkin Butter – a delicious recipe with Walnuts, Pumpkin Puree, Maple Syrup, Pie Spice, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F. Add walnuts to a baking pan and toast for 15 minutes.
2
Flip nuts every 5 minutes to ensure they dont burn.
3
Once walnuts have toasted, let cool 5 minutes.
4
Add to a food processor and pulse for 3-5 minutes until nuts come together into a spreadable form.
5
Scrape down the sides.
6
Add pumpkin puree, syrup, pumpkin pie spice, and salt.
7
Pulse the mixture again another minute or so.
8
Combine well and taste.
9
Adjust maple syrup or pumpkin puree if needed to get the right spreadable consistency.
10
Store in the fridge in a sealed container.
11
Enjoy spread over toast, muffins, scones, apple or pear slices, or as a topping over vanilla bean ice cream!
193
kcal
Calories
16
g
Fat
11
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1- 1/2 cup Walnuts, 1/2 Tablespoons Pumpkin Puree, 3 Tablespoons Maple Syrup, 1/2 teaspoons Pumpkin Pie Spice, and more.
Yes, Toasted Walnut Pumpkin Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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