I love it's versatility to be used in both sweet and savoury and I love all the different textures that you can get from it too. Whilst I've been on this I Quit Sugar Program, I have had to give up my beloved fruit smoothies and other delicious fruity concoctions (temporarily only) so I decided to make some pumpkin butter. This pumpkin butter is so creamy and thick and naturally sweet, so no added sweetener is required. I must say, my tastebuds have changed since doing the I Quit Sugar Program so if you find that you need some added sweetness, please feel free to add your fave, just stay away from nasty refined sugar and opt for some natural sugar instead.
Makes 500 Mls
2 cups of baked pumpkin*
1/2 cup unsweetened vanilla almond milk
1 tsp of ground cinnamon
1 tsp of xantham gum (optional but will make it THICK)
2 TBS homemade almond butter
Blend all ingredients in a high speed blender until smooth and creamy.
Adjust sweetness if you need to.
Store in a glas container with a tight fitting lid.
Enjoy on top of pancakes, folded through banana ice cream, or on top of your oats for breakfast. Or, you can eat it just as it is, like I do. YUM!
*I just stuffed the baked pumpkin pieces in the cup, because it's so soft, you can pack it in. I also dry bake them, which means I don't use any oil.