Pumpkin Butter is delicious on everything from doughnuts and brownies, to pancakes and waffles, you can dip your fruit or just a spoon and enjoy the flavors of Fall without the guilt!
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Pumpkin Butter (Frosting)
makes about 2 cups
- 1c northern white beans, prepared (garbanzo beans will also work)
- 15 pitted, medjool dates; a little over a cup (soaked over night; or nuked with 1/2c water)
- 1T vanilla extract
- 1/4c pumpkin puree
- 1/2t baking soda
- stevia (sweeten to taste)
- 1t pumpkin spice
- 3T Amaretto or frangelico (sub water, coffee or non-dairy milk)
Begin by pureeing beans and dates in a food processor. This may take a minute or five. Next add vanilla extract and pumpkin puree; process. Follow up with Amaretto (or liquid of choice) and spices. Process until smooth like peanut butter…Only way better because it’s Pumpkin Butter!
Add more stevia if you need it a bit sweeter (it’s pretty sweet) and add more liquid to get it to the consistency you’d like.
I always like to keep a jar of frosting or two in the fridge because you never know when the urge to eat a few spoonfuls will strike you! Plus, it’s nice to have a a little sweet on hand with just a few ingredients that you can pronounce.