I planned to post this recipe over a week ago, but shoddy internet service prevented me from doing a write-up and all the WordPress work I thought I could get done while traveling in Europe. Thus, the site hasn’t been updated in that time and I feel awful about it. As the old saying goes, “Why put off until tomorrow what you can get done today.” Lesson learned!
For the past two weeks I’ve been moving around England and Ireland, taking in all the sights and quite a bit of amazing vegan food. A few standouts were Farmacy Kitchen in the Notting Hill neighborhood in London, McGuinness’s Take Away in Dublin, and The Underdog Café in Limerick, Ireland. All these places had amazing dishes that I wanted to try again and again. Another café I really loved was one I found in the place I least expected. Bláthe Na Gréine, located on the tiny island of Inis Oírr off the west coast of Ireland. The population there is about 300, but after a day of hiking Laura and I came across this adorable little place and indulged in some amazing raspberry sponge cake. It was heavenly. And the owners, Rebecca and Fionnán, were so wonderful to talk to. I really admire their determination to start a vegan business in a place where it might be extremely difficult to thrive. But they seem to be doing really well with it, and I hope if you ever find yourself on the island you’ll pay them a visit.
On to the recipe.
Since fall is here I’m thinking about things for the season—especially the month of October. Now more than any other month it’s pumpkin time, so I put together a pretty tasty little recipe that incorporates it in a fun and easy way.
I’ve had a few different fruit spreads in my life. There are the usual jellies and jams, and growing up near Lancaster, Pennsylvania, I used to eat a lot of apple butter. It was one of my favorite things as a kid. I’d spread regular butter onto a slice of toast and then add it on top. What a treat!
With that in mind I put together this simple and delicious pumpkin butter recipe. It’s perfect on top of just about any pastry or bread and is bursting with fall flavors. It’s really easy to make and will keep in the refrigerator for about one week. But if you like it as much as I do, it definitely won’t last that long.
So give this awesome pumpkin butter a try and let me know what you think in the comments below.
- 5 medjool dates (chopped and pitted)
- 1 can (15 oz.) pumpkin
- 3 Tbsp. maple syrup
- 1 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- Place dates in food processor or blender and process for 30 seconds.
- Add pumpkin and process for 1 minute. Scrape sides and add in maple syrup. Process again for 1 minute.
- Add in remaining ingredients and process for a final minute or until the mixture is smooth. Refrigerate upon use.
Refrigerate following use—it'll keep for up to one week.