Monday, October 31, 2016

Vegan Pumpkin Pie Butter

I'm not one of those people that love to eat everything with pumpkin once fall comes around, but I still like a little bit of pumpkin spice here and there and I love slathering this aromatic sweet spread on warm homemade bread.  The recipe is of course vegan and can be made in 5 minutes or less.  The whipped pumpkin pie butter goes perfectly with bread, bagels, English muffins, waffles and pancakes and anything else bready you usually like to butter up.  Adding a little bit of butter makes most things just a little bit better, but at this time of year it does not hurt to whip and sweeten things up with a little cinnamon, pumpkin, maple syrup, nutmeg and vanilla.  

This quick vegan recipe makes a large batch, perfect for a holiday party of family holiday celebration.  You will not need any fancy kitchen equipment, a simple food processor will do the trick.

  •  2 sticks of Vegan butter;  at room temperature so that it's soft
  • 1/2 cup canned Pumpkin Puree
  • 1/4 cup Maple Syrup
  • 2 tsp. ground Cinnamon
  • 1/4 tsp. ground Nutmeg
  • 1 tsp. Vanilla Extract
  • a pinch of Salt

  1. The simplest method to whip up this butter is to add all the ingrediens at once into a food processor and run it until everything is evenly combined and smooth.  Just be sure that the butter is nice and soft before you start mixting this batch.
  2. Before tranfering it for the food processor to a servng bowl or airtight container I recommend tasting the butter mixture.  This is the point where you can still adjust the seasoning to your taste by adding a little bit more cinnamon, an extra pinch of salt or more maple syrup.
  3.  The butter is now ready to use or you can store it in the refrigerator in an airtight container.

No comments :

Post a Comment