Like any true master chef, you’ve got your pantry loaded with seasonal favorites, including spices and all the pumpkin products you could get your hands on. But, as you bake your way through the holidays, you might find that ten cans of pumpkin puree was a little more than you needed. Here’s one way to finish up those remaining tablespoons, plus pumpkin seeds and that glorious pumpkin seed butter you just had to have. Make a large batch and share with friends and family!
Ingredients
3/4 cup Dastony Sprouted Pumpkin Seed Butter
2 Tbsp. pure pumpkin
1 Tbsp. toasted pumpkin seeds
1 Tbsp. cinnamon
1/2 tsp. ground cardamom
2 tsp. pure vanilla extract
1 tsp. ground vanilla beans
Pure stevia, to taste
Pinch of sea salt, optional
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with wax paper.
- In a medium bowl, combine all ingredients until incorporated.
- Spread mixture onto prepared baking sheet.
- Bake for 30-35 minutes, until desired texture.
- Let cool and break into pieces.