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Chantal

Pumpkin Ackee Butter

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

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)

Method
 

  1. For the pumpkin
To roast pumpkin, preheat oven to 400F, line a tray with foil and spray or rub with oil to prevent sticking
  1. 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)
  2. 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
  3. To make the butter
  4. Combine all the ingredients in a food processor and blend till smooth.
  5. Taste and add more salt and maple syrup if desired
  6. 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.
  7. 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