Directions 8 steps | 30 Minutes
Measure and prep all ingredients.
In a small saucepan, combine the dates and water. Bring to a boil. Turn off the heat and allow the dates to soften for 10 minutes.
In a small bowl, combine the pumpkin pie filling, cinnamon, ginger, cloves, allspice and salt. Stir until well combined. Set aside.
Once the dates have become soft and hydrated, pour ¾ cup of the water and the dates into a food processor or a blender. Puree the dates until smooth and creamy.
Add the pumpkin mixture and butter to the pureed dates. Blend all the ingredients together until thoroughly combined.
On a sheet pan lined with plastic wrap, evenly spread the pumpkin butter and cool.
Once cooled, transfer the pumpkin butter into two 8-ounce jars or a 16-ounce container and store it in the refrigerator.
Enjoy spread on toast, added to a risotto or in a dish of butternut squash ravioli.