Whole 30
Pumpkin Pie Fruit Dip
▢2 1/2 cups packed freshly roasted pumpkin (see below for instructions - can also use canned if you like)
▢3/4 cups walnuts (or any nuts you like)
▢1 1/2 teaspoons cinnamon
▢1/2 teaspoon ginger
▢1/2 teaspoon nutmeg
▢1/2 teaspoon ground cloves
▢1/4 teaspoon salt
If using fresh pumpkin, cut your pumpkin into large pieces (leaving the skin on) and remove the seeds (save them for roasting!).
Rub the flesh with a little bit of neutral oil (I like coconut oil) and roast for 45 minutes to 1 hour at 375 degrees Fahrenheit until tender.
When the pumpkin is almost done, toast the nuts.
Heat up a medium skillet over medium-low heat.
Add walnuts and toast for 3-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and set aside.
Once the pumpkin is done, let it cool for a few minutes and remove the flesh from the skin.
Then add 2 1/2 cups of the flesh (press it into a measuring cup to measure to make sure you really pack it in) to a high powered blender.
Next add your toasted walnuts, spices, and salt.
Blend for 1-3 minutes until it is smooth and creamy.
Add more spices or sweetener if you like.
Store in a tightly sealed glass jar in the fridge for 2-3 weeks and enjoy!
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