Ingredients

The following ingredients have 4 Servings
  • ⅓ cup cashew butter (or sunflower seed butter for low carb nut free)
  • ¼ cup canned pumpkin puree
  • 1 ½ tbsp to 2 pure maple syrup (or use 1 ½ to 2 tbsp Swerve sweetener for low carb (sugar free))
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ⅛ tsp sea salt * optional

Instruction

  • In a small saucepan over medium heat and add all the ingredients above.
  • Mix and heat until thoroughly combined. Remove from heat and spoon into a cover jar or container.
  • Store in the fridge. Must let it become almost room temperature, or warm a little to make it soft & easy to spread after being in the fridge (it gets firmer in the fridge).
  • Use this yummy spread on my Paleo Low Carb Pumpkin Bagels, or myPaleo English Muffins