A Community Recipe by K8lish
Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal! Last time I made this, I threw in the flesh from two persimmons, and it tasted incredible!
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Recipe Directions
1. In a blender or food processor, blend pumpkin until smooth, adding a little water if necessary.
2. Add dates and walnuts, and blend again until smooth.
3. Mix in cinnamon and/or nutmeg and pour into jar. It should gel up a bit after being in the fridge for a while.
K8lish's Thoughts
By k8lish Perfect as a dip for fruit or crackers, or on top of raw breakfast cereal!
Last time I made this, I threw in the flesh from two persimmons, and it tasted incredible!
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Comments
Top voted
riversanctuary
Dec 29, 2009
Sound delicious--thanks!
lstorz
Dec 29, 2009
perfect! i've got pumpkins in my kitchen that i don't know what to do with.... plus a couple of squash... i bet this recipe would make some nice squash butter too...
alpdesigns
Dec 29, 2009
How big is the pumpkin?
All
lstorz
Jan 17, 2010
i just made this and ate some on flax crackers...yum! i used butternut squash instead of pumpking and it turned out very nicely, very light and fluffy... almost whipped... i was thinking that it would be delicious as a filling in litle nut crust tartlets.
elizabethh
Jan 07, 2010
i just made this and used it as a dip for apples (which happen to be right in season same time as the pumpkins.) DELICIOUS! this one's for the books=)
k8lish
Jan 01, 2010
123: I think the pumpkin I sliced up for this was about 5 pounds.
lstorz
Dec 29, 2009
perfect! i've got pumpkins in my kitchen that i don't know what to do with.... plus a couple of squash... i bet this recipe would make some nice squash butter too...
alpdesigns
Dec 29, 2009
How big is the pumpkin?
riversanctuary
Dec 29, 2009
Sound delicious--thanks!
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