Pumpkin pie spread is a buttery smooth, luscious pumpkin coconut spread made with 5 pantry staple ingredients. Delicious breakfast that is not as heavy as a slice of pie but has all the flavors this Fall season with warming spices.
I always root for fresh and beginning from scratch for almost all my recipes but the ease and awesome taste of making from all canned stuff and that too within 20 minutes got me really hooked.
The recipe comes together in minutes and is good spread on anything from waffles, bagels, plain toasts to graham crackers, or even apple slices. It’s sweet and full of deep autumn spices!
I have served the pumpkin pie spread on a well butter toasted bread with a sprinkle of Himalayan pink salt and pure maple syrup from Vermont maple trees.
My version is simple, requiring just 20 minutes and 5 ingredients. Sweeten if required with maple syrup!
I hope you all love this recipe. It’s:
Creamy
Rich
Subtly spiced
Perfectly sweet
& The quintessential fall spread
Ingredients for making the pumpkin pie spread:
- Pumpkin purée ( unsweetened) -Use the organic unsweetened purée so you can control the sweetness added to the spread.
- Coconut milk – use the full fat coconut milk from which the cream has not been removed for the perfect creamy texture of the spread.
- Condensed milk – (optional ) - it adds a nice caramel color and flavor to the spread. But it is completely optional and I can be avoided if you are trying to make a vegan pumpkin pie spread.Instead you can either add sugar, brown sugar or have light sweetness from just a maple syrup that is and it while serving.
- Cornstarch – Cornstarch thicken to the mixture end gives it a spreadable consistency as the spread sits.
- Pumpkin spice – the most essential warming and flavor adding spice of the season.
Other options :
I could meet make this delicious creamy spread in many different ways but I found coconut milk to add a delicious luscious texture. Instead you could use cream cheese to make a much denser spread if you like.
How to make this delicious creamy spread:
- In a cup of cold water add the cornstarch. I mix until there are no lumps and it is a smooth slurry.
- Use half the tin of pumpkin purée and half the tin of coconut milk. Mix well until combined. Heat a heavy pot and pan add the mixture adding a cup of water. Heat on on medium heat until the mixture begins to come to a boil.
- Lower the heat and add 2 to 3 teaspoons of condensed milk stir well. Stir the corn starch mixture once again and add it to the cooking pumpkin purée. No start stirring continuously until the cornstarch begins to thicken cook this on a low heat so the cornstarch gets a chance to cook properly and does not have a flour taste.
- Once the mixture thickens add the pumpkin spice powder give it a good stir allow it slightly heat up and remove from heat and allow it to come to room temperature. Now put it in an airtight container and keep it refrigerated.
Storage :
If kept properly refrigerated it should last you up to a week.
To serve :
To the required amount of the pumpkin pie spread mixture sprinkle some coarse salt like Himalayan pink salt or fleur de sel salt. And drizzle some maple syrup on top get the mixture on a good mix and spread it on a nice buttered and toasted bread or waffles or bagels.
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Pumpkin pie spread
Ingredients
- 1/2 tin Pumpkin purée 8 oz
- 1/2 tin Coconut milk 8 oz
- 3 tbsp Condensed milk (optional)
- 2 tbsp Corn starch
- 1 tsp Pumpkin pie spice use more if required
Other ingredients
- Coarse sea salt
- Maple syrup
Instructions
- In a cup of cold water add the cornstarch. I mix until there are no lumps and it is a smooth slurry.
- Use half the tin of pumpkin purée and half the tin of coconut milk. Mix well until combined. Heat a heavy pot and pan add the mixture adding a cup of water. Heat on on medium heat until the mixture begins to come to a boil.
- Lower the heat and add 2 to 3 teaspoons of condensed milk stir well. Stir the corn starch mixture once again and add it to the cooking pumpkin purée. No start stirring continuously until the cornstarch begins to thicken cook this on a low heat so the cornstarch gets a chance to cook properly and does not have a flour taste.
- Once the mixture thickens add the pumpkin spice powder give it a good stir allow it slightly heat up and remove from heat and allow it to come to room temperature. Now put it in an airtight container and keep it refrigerated.
- If kept properly refrigerated it should last you up to a week.
- To serve :Take the required amount of the pumpkin pie spread mixture, sprinkle some coarse salt like Himalayan pink salt or fleur de sel salt. And drizzle some maple syrup on top get the mixture on a good mix and spread it on a nice buttered and toasted bread or waffles or bagels.
Nutrition
How you will give this recipe a try and let me know.
Meena
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