Walnut Nut Butter Pumpkin Pie – Eat your Gourds!

Surprisingly most squash and gourds don’t have much flavour on their own. It seems like they should though with all their crazy shapes, stripes, spots, and handle stems. What they do have though is a creamy dense sweetness. That blended with roasted walnuts with the traditional pumpkin spice and maple syrup seemed like a perfect breakfast spread. Or made into this easy pumpkin pie or tart.

Making walnut butter is the easiest of all the nuts because it turns into butter so quickly making this job incredibly simple. This is lovely on porridge, toast, with banana and granola, or by the spoonful! Also, make this nut butter into a rich autumn tart or pie with this base. This recipe is pretty easy and also can be made into a mini version by putting into muffin tins.

walnut pumpkin nut butter

Walnut Pumpkin Nut Butter Tart

  • Course
    • Dessert
  • Suitable for diet
    • Vegan


Nut Butter

  • 200g Roasted Walnuts
  • 187g (3/4cup) cooked pureed pumpkin
  • 2 Tbsp maple syrup
  • 1 tsp pumpkin or mixed spice
  • 2 Tbsp Tahini paste (optional adds a unique depth of flavour)
  • splash of vanilla extract
  • pinch of sea salt

Tart Base

  • 200g buckwheat groats (1 cup)
  • 160 dates (1 cup)
  • 1 tbsp melted coconut oil
  • 80g ground almonds (2/3 cup)


1)After your walnuts have been roasted and cooled blend in your food processor till they form a creamy butter
2)Add all other ingredients if you want it sweeter add more maple syrup or more pumpkin spice. Keep in a air tight container in the fridge
1)Grind buckwheat in food processor
2)Add dates and almond and grind again until combined
3)Add melted coconut oil and blend again
4)Press into tart base and chill

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