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!

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

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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...

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123: I think the pumpkin I sliced up for this was about 5 pounds.

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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=)

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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.

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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=)

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123: I think the pumpkin I sliced up for this was about 5 pounds.

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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...

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How big is the pumpkin?

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Sound delicious--thanks!

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