For this holiday season, try this gluten free, vegan spread on anything from your morning oatmeal, to crackers, to a dip for apples for a before bed snack!
Prep Time: 10 Minutes | Cook Time: 30 Minutes
Total Time: 45 Minutes
To make your pumpkin puree, cut your pumpkin in half and remove the fibers and seeds, making sure to keep the seeds to bake later. Preheat your oven to 400°. Sprinkle sea salt on your pumpkin halves and place them in the oven for about 30 minutes or until the flesh is very soft.
Meanwhile using your Juiceman® Express Whole Juicer, place your selected nuts and oil into the blender and pulse until smooth and spreadable. Use more oil if you desire a creamier butter.
After the pumpkin is cooked remove the flesh of the pumpkin from the skin and place in your blender along with the nut butter and remaining ingredients. Pulse until nicely combined and enjoy!
TIP: Use reserved cooked pumpkin seeds as toppings for oatmeal or fall themed entrées.