It’s that time of year where everything pumpkin invades our world, and If You Have An Egg is no exception! You all know my life has been hectic lately and that’s made it a challenge to make healthy choices, but today’s recipe makes that choice a simple one.
This easy recipe was featured on a recent WW Weekly (log in to your online WW account for more great recipe ideas!) and has rich flavors that taste amazing and will get you in the fall mood in no time. As a bonus, it’s quick and easy to make AND point-friendly! If you’re looking for a way to enjoy your favorite fall flavor without wasting points, look no further.
Serving suggestions: This versatile recipe can be served as a dip for apple slices or pretzel sticks, as a topping for toast or waffles, or swirled into oatmeal or Greek yogurt.
Let me know in the comments how you serve your pumpkin pie butter!
Pumpkin Pie Butter
Prep
Total
Yield 12 2.5 tbsp servings
Green 1 SP | Blue 1 SP | Purple 1 SP
Ingredients
- 15 oz pumpkin puree, canned
- ½ cup unsweetened powdered almond butter
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice (I use Dak’s Pumpkin Spice)
- 1 tsp vanilla extract
- ¾ tsp apple cider vinegar
- ¼ tsp table salt
Instructions
- Combine all ingredients in a large bowl
- Stir with a whisk until well blended
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