This pumpkin butter has all the flavor of the traditional version without the refined sugars. It also comes together quickly and easily in the food processor and requires zero time on the stovetop! It tastes best the next day, after the flavors have had some time to hang out and get acquainted. (See notes for a sweeter version.)
Ingredients
¾ cup pitted medjool dates (about 15 dates)
1 15-oz can pumpkin puree (or 1¾ cups homemade)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
Pinch kosher salt
Instructions
Place the dates into the bowl of a food processor fitted with the S-blade. Process to chop the dates and continue until they form a sticky ball.
Add ½ of the can of pumpkin puree. Process until combined with the dates, about 1 minute. The mixture will still be chunky at this point.
Scrape down the bowl and add the remaining pumpkin puree. Process until the mixture is totally smooth, scraping down the bowl as necessary, and no visible pieces of date remain. This should about take 5-7 minutes.
Once smooth, add in the spices and the salt. Process for another minute or so, until combined.
Transfer the finished pumpkin butter to a jar and refrigerate; it should keep for about 7-10 days.
Notes
Because it's sweetened with dates, this pumpkin butter has a softer, more muted sweetness than traditional. If you find you're missing that sharper sweet quality, add a bit of maple syrup, about a teaspoon at a time, to taste.
Recipe by Leaves of Kale at http://www.leavesofkale.com/2014/11/15-minute-pumpkin-butter/