Description
Easy 5 minute pumpkin butter with just 7 ingredients and no refined sugar. This no-cook recipe is the yummiest fall spread, or whip it into an easy dairy-free pumpkin mousse!
Ingredients
Scale
5 Minute Pumpkin Butter
- 1 can (425g) pumpkin puree
- 10–12 (~250g) Natural Delights Pitted Medjool Dates
- 1/3 cup maple syrup (105g) or canned coconut milk (85g)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 tsps pumpkin pie spice
- 1/8 tsp salt
Easy Pumpkin Mousse
- 2 13.5oz can coconut cream, chilled*
- 3/4 cup pumpkin butter (above)
Instructions
For the pumpkin butter:
- Blend everything on medium-high speed until completely smooth, adding a splash or two of water if necessary (not too much, you want it to be as thick as possible).
- Use immediately, or transfer to a jar and store in the fridge for up to 2 weeks.
For the pumpkin mousse:
- Scoop out just the solid part of the cans of coconut cream.
- Whip with the pumpkin butter using a hand mixer until light and creamy.
- Spoon into jars, topping with a layer of pumpkin butter, coconut whipped cream, candied nuts, etc.
- Chill 4 hours, then serve.
Notes
*Or 12oz silken tofu, blended. Or 1 1/2 cups full fat coconut yogurt (ex: Cocojune) or greek yogurt.
Keywords: gluten free, dairy free, healthy, fall, thanksgiving, spiced, easy, blender, medjool dates, maple