No Cook Pumpkin Butter Food
NO-COOK PUMPKIN BUTTER
Not only does this Pumpkin Butter involve no cooking, but it's also entirely free of added sugar. And the best part? It tastes like pumpkin pie filling.
Provided by April Woods
Categories Condiment
Time P1DT10m
Number Of Ingredients 6
Steps:
- Place dates in a container and cover with filtered water. Put lid on container and leave in the refrigerator overnight.
- Drain water from dates (you can save this water and add it to smoothies if you'd like!), and place in a food processor (I used my mini processor - it was the perfect size) and pulse until a smooth paste is made. (Congrats, you just made Date Paste!)
- If you're using a mini processor, you'll want to transfer the date paste into a large bowl at this point. If you're using a full size processor, go ahead and finish it in there.
- Add remaining ingredients to date paste and blend until smooth (you can use a stick blender, electric mixer, or just continue pulsing in your large food processor).
- Store in your fridge for up to a week, or in your freezer for several months.
- Enjoy!
Nutrition Facts : Calories 41 kcal, ServingSize 1 serving
PUMPKIN BUTTER (NO COOK)
This recipe is a bit different than most pumpkin butter recipes because it contains "butter". It makes a very tasty spread for toast, especially over a "schmear" of cream cheese. Although I think of it as a "Fall" item (when pumpkins are in season), it can be made anytime of year because canned pumpkin is used. Prep time includes 3 hour chilling time.
Provided by Dee514
Categories Spreads
Time 3h5m
Yield 1 1/4 Cups
Number Of Ingredients 5
Steps:
- Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
- Add pumpkin, cinnamon and nutmeg; mix well.
- Cover and chill at least 3 hours.
- Let butter stand at room temperature to soften before serving.
Nutrition Facts : Calories 781.2, Fat 74.1, SaturatedFat 46.9, Cholesterol 195.2, Sodium 759.6, Carbohydrate 32.5, Fiber 3.2, Sugar 26.9, Protein 1.9
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