Pumpkin Walnut Butter
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
½ pie (baking) pumpkin, peeled and diced
1 cup medjool dates, finely chopped and soaked
1 cup walnuts, coarsely chopped
water, if needed
¼ teaspoon nutmeg, optional
dash cinnamon, optional
In a blender or food processor, blend pumpkin until smooth, adding a little water if necessary. Add dates and walnuts, and blend again until smooth. Mix in cinnamon and/or nutmeg and pour into jar. It should gel up a bit after being in the fridge for a while.
Last time I made this, I threw in the flesh from two persimmons, and it tasted incredible!
Photo on the way, hopefully.