Vegan Whipped Pumpkin Butter (Edit recipe)

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The only butter you will want this fall is this easy, dairy-free and vegan whipped pumpkin butter! It comes together in a food processor with just five ingredients, and only takes a few minutes to make. Keep this pumpkin butter in the fridge to enjoy on toast, pancakes, waffles, and muffins. It would be great to serve with rolls at Thanksgiving as well!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 16

Ingredients

1 cup Plant Butter Sticks - Earth Balance, at room temperature
2.5 Tbsp Pumpkin Purée
1/2 tsp Vanilla Bean Paste
2 tsp Pumpkin Pie Spice - Primal Palate
2 Tbsp Date Sugar with Monk Fruit - Lakanto

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the butter, pumpkin puree, vanilla paste, Pumpkin Pie Spice, and date sugar to a mini chop food processor.
Blend the ingredients until they are fully combined, and the butter is whipped. You will need to scrape down the mini chop a few times through this process.
Store the butter in an airtight container in the fridge for 10 days. It will keep longer in the freezer, so you can also freeze it in smaller portions, and defrost when you would like to use it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	106
Fat:	11 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	110 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.