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Pumpkin Ackee Butter

Chantal
Creamy vegan pumpkin butter with ackees added for s distinctive nutty flavour like no other pumpkin butter you've tried
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Side Dish
Servings 12 oz

Ingredients
  

  • 3/4 cup Roasted Pumpkin this was the yield after the skin was removed from roasting 1/2lb (8oz) of pumpkin
  • 1/2 cup Parboiled/Canned Ackee, warmed packed into the cup when measuring
  • 1 tsp Vietnamese cinnamon
  • 1/4 tsp Vanilla Extract
  • pinch Sea salt
  • 1/4 cup Maple syrup
  • 1/4 to 1/2 tsp Ground pimento (Jamaican Allspice)

Instructions
 

  • For the pumpkin

To roast pumpkin, preheat oven to 400F, line a tray with foil and spray or rub with oil to prevent sticking

  • Cut pumpkin into thick but even pieces (if you have a large wedge for example you may want to cut it in half so the middle section isn't too large in comparison to the ends)
  • Place the pumpkin on prepared tray (you can rub it with a little oil if you like but it isn't necessary) and roast until the pumpkin has become very soft
  • To make the butter
  • Combine all the ingredients in a food processor and blend till smooth.
  • Taste and add more salt and maple syrup if desired
  • Optional step: if your food processor has left you with a few pieces of ackee or pumpkin here and there, you can pass the mix through a fine sieve to get it silky smooth.
  • Enjoy!

Notes

*Warm ackees will puree better
*Feel free to change up the spices to suit your taste
*Add a splash of lemon if you want a bit of tang