Maple Coconut Pumpkin Butter (a.k.a. No-Bake Vegan Pumpkin Pie Filling)

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Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

Have you ever set out on a culinary mission with a precise idea of what you want to achieve, but ended up creating something different than what you had envisioned?

Maple Coconut Pumpkin Butter

That is exactly what happened with this recipe.

I intended to make a creamy pumpkin butter with notes of maple and a hint of coconut, and ended up with a deliciously thick concoction that is reminiscent of pumpkin pie filling.

Maple Coconut Pumpkin Butter

Thanks to the coconut butter, the pumpkin butter firmed up a bit in the fridge, resulting in a velvety smooth pie filling-like consistency.

Maple Coconut Pumpkin Butter

You actually could use this recipe for a vegan pumpkin pie – just triple (or maybe even quadruple?) the ingredients, smooth into a pre-baked pie crust, and refrigerate until firm.

Maple Coconut Pumpkin Butter

I’ve totally been stealing occasional finger swipes and frequent spoonfuls whenever I’m rooting around in the fridge, but this is also fantastic when used for its intended purpose; as pumpkin butter:

Maple Coconut Pumpkin Butter

Spread onto toast, stir into yogurt, dollop on top of oatmeal, or – in this case – smear onto a warm Pumpkin Spice Latte Streusel Muffin.

So whether you put this recipe to use as a condiment or as a super healthy dessert, I can promise that all of you pumpkin fanatics out there are going to love this pumpkin butter/pie filling!

Maple Coconut Pumpkin Butter

Maple Coconut Pumpkin Butter/No-Bake Vegan Pumpkin Pie Filling

Printer-Friendly Recipe

yield: 1 1/4 cup (ten 2 Tbsp servings)

Ingredients:

  • 1 cup 100% pumpkin puree, at room temperature (if your pumpkin is cold, the coconut butter may solidify when it comes in contact; if so, just nuke the mixture for 20 seconds and stir to melt the coconut butter)
  • 1/4 cup coconut butter, well-stirred and at room temperature
  • 2 Tbsp pure maple syrup
  • 1 tsp pure maple extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Directions:

  1. Combine all ingredients in a bowl. Stir until smooth.
  2. Store in the refrigerator in an airtight container (because of the coconut butter, this will stiffen slightly when chilled. You can pop it in the microwave for 20-30 seconds to loosen it up if you’d like, but it’s just as delicious straight from the fridge).

*For pie filling: triple or quadruple ingredients (depending on size of pie crust), smooth into pre-baked pie crust, and chill in the refrigerator until firm. Serve chilled.

Nutritional Information Per 2 Tbsp Serving:

55.6 calories, 3.7 grams fat, 3.2 grams saturated fat, 2 grams fiber, 3.6 grams sugar, 0.8 grams protein

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