- 3 tablespoons Almond Butter
- 250 grams aged pumpkin puree*
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon honey
- 4 tablespoons olive or other oil
- 1 can Chickpeas 540 ml
- Pistachios and pomegranate seeds for garnish
Pumpkin Pie Puree
- ~1kg Sugar Pie Pumpkin
- 2-4 teaspoons cinnamon
- 2 teaspoons mace (or nutmeg)
- 1 teaspoon all spice
- 1-2 teaspoons ginger
- 1/2 teaspoon cardamon
- 1/4 teaspoon cloves
Mix all ingredients in food processor until smooth on high setting for 1 -2 minutes.
Serve immediately with slices of fruit and top with crushed pistachios
Pumpkin Pie Puree Instructions
Cut in half and remove seeds. Place two halves cut side down on a foil lined pan and roast at 425F for 20-30 minutes. Check frequently to prevent burning.
When cooled, remove pumpkin from skin and put into a medium mixing bowl. Discard skin.
Mix by hand or food processor to break up the fibers.
Mix spices into the pumpkin puree.
Put into a covered bowl over night in refrigerator.
Use for pies, hummus or other desserts. It can be frozen to keep it fresh.
- Food Processor