Seriously, this butter is everything you want and need this autumn. The fridge in my new place is brimming with all the good stuff: pumpkin puree, pumpkin nut butter, pumpkin granola, pumpkin ice cream.
The seasons abundance and colder days are a perfect combination to get creative in the kitchen and get blissed.
It’s a decadent seriously healthy delicious treat. Following scenario: Roasting pumpkin and walnuts in the oven, a wonderful aroma in your kitchen, a delish creamy nut butter once combined – then use it on bread, perfect for dipping apple slices, as cake filling, straight out of the jar, on your porridge, pancakes – my favourite way is to make a warm pumpkin latte which is next weeks pumpkin recipe post, so stay tuned!
And also, how great a friend would you be if you fill up a beautiful glas with this pumpkin walnut butter and give it to someone?



Could be done easily if you happen to have some pumpkin puree left, maybe from making this granola or you have a store bought canned puree. Got some roasted/cooked squash in the kitchen? Blend it and there you go. But even without having ready pumpkin puree it is a fun and finger licking yummy activity to whip it up. Just roast the squash for 30 minutes with coconut oil on 200°F, then blend until buttery. Roast the walnuts prior to making the nut butter if you want some extra roasted flavour.

2 cups roasted walnuts
⅔ cup pumpkin puree
3 medjool dates, pitted
1 tbsp pumpkin spice ( cinnamon, cardamom, nutmeg, ginger, clove)
1/2 tsp vanilla powder / 1 tsp vanilla extract
1 tbsp maple syrup
2 tbsp coconut oil
¼ teaspoon sea salt
1 tbsp cacao nibs for topping


Use a food processor or a good quality blender, transfer the nuts and let it run on high speed for 10-15 minutes. Maybe turn off the processor every few minutes to scrape down the sides with a spoon as needed. Add dates, sea salt, vanilla, coconut oil and maple syrup until buttery. Then add pumpkin puree and pumpkin spice – blend for another 2-3 minutes until everything is well combined.
Transfer into a glas jar and store in the fridge for up to one week. Add cacao nibs and extra cinnamon before serving – Voila!


For the german speaking crowd:
Ich fühle mich geehrt, denn die reizenden creative minds hinter @ofrootsandroads haben mich an einem schönen Herbstnachmittag besucht und wir haben uns über den Blog, Reisen und natürlich Essen unterhalten. Hier lang geht’s zum Interview.