It’s Halloween and it’s only fitting that I post a pumpkin recipe. This is actually a double pumpkin recipe so there you have it – your 2-for-1 deal of the day! 😉
I had left over roasted pumpkin and used it two ways. I first adapted my all time favorite and super versatile recipe, and made a flourless pumpkin bread. I then decided to splurge and I whipped up some spiced pecan pumpkin butter to top the pumpkin bread with.
This is a healthy version of the standard pumpkin bread – it’s more like a nutty loaf if you will. I use only almond meal, and for extra crunch – a handful of walnuts. I use minimal sugar, and a good amount of healthy coconut fat. It is a super moist and light, not too sweet, melt-in-your-mouth pumpkin goodness.
I don’t know about you, but I think the pumpkin butter they sell in the stores has nothing to do with butter, but everything to do with sugar. I thought I would try to make my own real pumpkin butter instead. I roasted some pecans and made a butter with a touch of cinnamon and a dash of maple syrup. To that I added a good amount of roasted pumpkin. It was luscious, just a little sweet, and had a nice spicy touch from the maple syrup and cinnamon. It was the perfect complement to the cake.
For the spiced pecan pumpkin butter you need:
- 1 cup roasted pecans
- 2/3 cup roasted pumpkin
- 1/2 tsp cinnamon
- 1 tbs maple syrup
- pinch of salt
To make the butter:
In a food processor, blend the roasted pecans for 3-4 minutes, or until they liquify and reach a nut butter consistency. Add the rest of the ingredients and blend for a minute.
- 3 eggs
- 1/2 cup coconut sugar
- 2 cups almond meal
- 1 1/2 cups roasted pumpkin
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 tsp cinnamon
- 1 tsp pumpkin spice or combination of warm spices like ginger, allspice, nutmeg, cloves
- 1/2 cup chopped walnuts
- 1/4 cup coconut oil
Preheat oven to 350 degrees.
Beat the eggs with the sugar. Add the coconut oil, pumpkin, and spices - mix well.
Add the almond meal, salt, and baking powder + soda.
Mix in the walnut pieces.
Oil your baking dish well, and sprinkle liberally with flour (or gluten free flour mix)
Pour batter in a cake mold and bake for 40-50 minutes.
Serve with a dollop of the spiced pecan pumpkin butter (see above).