Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Pumpkin Butter [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a truly yummy and very versatile pumpkin butter – this baby can be spread on toast, dolloped on vegan yogurt or porridge, licked straight off a spoon, you decide.

I was super happy with how this turned out and even happier that it contained no sugar. This recipe is almost too easy – I was waiting for the catch, fearing I’d missed out a crucial ingredient or step but no, this really is it. I must admit it’s a heck of a lot less stressful than making jam and is certainly more autumnal/fall. All those gorgeous spices and silky smooth pumpkin puree make for one fabulously tasty spread.

You must make this. That is all.

Vegan Pumpkin Butter

This Recipe is :

Vegan

Ingredients

  • 1 cup pumpkin puree
  • 1/4 cup soy milk
  • 1/2 cup agave nectar
  • 2 tbsp date syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp coriander
  • pinch salt

Preparation

  1. Put all the ingredients into a saucepan and mix thoroughly.
  2. Simmer the mixture on a low heat until it thickens ensuring to stir it constantly to prevent it from sticking to the bottom of the pan.
  3. It should take approx 20-30minutes to thicken.
  4. Meanwhile, sterilize a jar by washing it in very hot soapy water, rinse thoroughly and dry in a low oven for about 15 minutes. In the last 5 minutes put the lid in the oven.
  5. When the butter has sufficiently thickened transfer to the jar and screw the lid on immediately. Allow to cool for at least a day before using or giving it away.
  6. Spread on toast, dollop in vegan yoghurt or porridge (oatmeal), use as a sweet dip, eat straight from the jar.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Grilled Maple Tahini Sweet Potatoes [Vegan]

Grilled Maple Tahini Sweet Potatoes b

Raw Ice Cream Sandwich [Vegan]

10 Frozen Recipes to Cool Down This Summer

Bánh Mì Chay Dog [Vegan]

Bánh Mì Chay Dog [Vegan]

Beastly Black Bean Burgers [Vegan]

Beastly Black Bean Burgers [Vegan]

Buffalo BBQ Chicken [Vegan]

Buffalo BBQ Chicken [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Pumpkin Butter [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×