Have you ever set out on a culinary mission with a precise idea of what you want to achieve, but ended up creating something different than what you had envisioned?
That is exactly what happened with this recipe.
I intended to make a creamy pumpkin butter with notes of maple and a hint of coconut, and ended up with a deliciously thick concoction that is reminiscent of pumpkin pie filling.
Thanks to the coconut butter, the pumpkin butter firmed up a bit in the fridge, resulting in a velvety smooth pie filling-like consistency.
You actually could use this recipe for a vegan pumpkin pie – just triple (or maybe even quadruple?) the ingredients, smooth into a pre-baked pie crust, and refrigerate until firm.
I’ve totally been stealing occasional finger swipes and frequent spoonfuls whenever I’m rooting around in the fridge, but this is also fantastic when used for its intended purpose; as pumpkin butter:
Spread onto toast, stir into yogurt, dollop on top of oatmeal, or – in this case – smear onto a warm Pumpkin Spice Latte Streusel Muffin.
So whether you put this recipe to use as a condiment or as a super healthy dessert, I can promise that all of you pumpkin fanatics out there are going to love this pumpkin butter/pie filling!
Maple Coconut Pumpkin Butter/No-Bake Vegan Pumpkin Pie Filling
Printer-Friendly Recipe
yield: 1 1/4 cup (ten 2 Tbsp servings)
