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Toasted walnuts, pumpkin puree, and maple syrup go together perfectly to spread on toast, muffins, scones, apple slices, or even dollop over ice cream.
Preheat oven to 300ºF. Add walnuts to a baking pan and toast for 15 minutes. Flip nuts every 5 minutes to ensure they don’t burn.
Once walnuts have toasted, let cool 5 minutes. Add to a food processor and pulse for 3-5 minutes until nuts come together into a spreadable form. Scrape down the sides.
Add pumpkin puree, syrup, pumpkin pie spice, and salt. Pulse the mixture again another minute or so. Combine well and taste. Adjust maple syrup or pumpkin puree if needed to get the right spreadable consistency.
Store in the fridge in a sealed container.
Enjoy spread over toast, muffins, scones, apple or pear slices, or as a topping over vanilla bean ice cream!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!