This Vegan Pumpkin Pie Butter is the perfect 5 ingredient Healthy Winter Breakfast Spread or Dip for toast, crackers, yogurt, oats or fruit!
I’m a bread girl. Is any woman NOT a bread girl??! Gd bless you if you’re not, but man you’re missing out. I can eat a good loaf of bread au natural, but we all know everything always tastes better with a good spread. I don’t discriminate either. I’ll take butter, nut butter, jam, honey, cream cheese or compote. But when I want to get a little more festive in this winter vibe and bust out everyone’s favourite pumpkin spice flavours, I make this bad ass vegan Pumpkin Pie Butter.
How to Make Vegan Pumpkin Pie Butter
Okay, so Vegan Pumpkin Pie Butter is kind of an oxymoron, no? It’s also a bit of a misnomer, but I can’t help what the rest of the culinary world would call a spread like this. First of all, there’s no butter in this Vegan Pumpkin Pie Butter. In fact, there’s no dairy at all. Rather, it’s a tasty combination of pumpkin puree, soaked cashews, coconut sugar, vanilla and of course, pumpkin pie spice. It couldn’t be more simple, yet it tastes like eating the pumpkin pie filling right out of the crust.
The key is that you have to soak your cashews over night so that they’re easy to puree in the blender the next day. If you forget (or just want to make this on the fly as I do sometimes), you can easily boil some water and simmer them for a 5-10 minutes until soft. No stress, you got this.
Then I puree the cashews with the pumpkin, sugar and spices and smear that Vegan Pumpkin Pie Butter all over everything. It’s delicious on a thick slice of good quality whole grain toast, but it’s equally yummy on crackers, used as a dip for fruit or swirled through yogurt or oatmeal. You’ll definitely want to make a big batch of this stuff and put it on everything. Because, come on, pumpkin spice everything is LIFE.
Now I want to know, have you tried this Vegan Pumpkin Pie Butter?
What would you envision it going really well on or with?
Leave me a comment below with your thoughts!
Vegan Pumpkin Pie Butter
- In a high speed blender, puree the cashews until they're grainy but broken down. Add in the pumpkin, sugar, spice, vanilla and salt and continue to puree until very smooth and creamy.
- Serve on toast, crackers, yogurt, oatmeal or with fruit!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.