pumpkin spice almond butter

Yep, here's the follow on recipe from my previous post.

As mentioned - I've recently come into a wealth of pumpkin.

I was so happy when I came in to work and saw a large jap pumpkin sitting under my desk.

To be honest, right then and there I was already looking forward to getting home and preparing this recipe - needless to say, it was a long day.

Smooth and creamy, this pumpkin butter won't last long in your household.

Spread over some homemade bread or use as a fruit dip, it's like you're eating a pumpkin pie - only healthier!

Ingredients

(makes 500mL)

1 c roast almond butter

1 c roast pumpkin puree

1 tblsp back strap molasses

1 tsp ginger, ground

1 tsp cinnamon, ground

2 clove heads, crushed

1 cardamon pod, crushed

1/2 tsp nutmeg, grated

1 tsp vanilla essence

pinch of vanilla salt

Combine all ingredients in a food processor and blend until creamy and smooth.

Store in refrigerator for up to 2 weeks.

Thank you dear pumpkin bringer - this one's for you! xo