Cinnamon-spiced pumpkin spread with toasted pita
This Cinnamon-spiced Pumpkin Spread combines creamy pumpkin with sesame butter and honey, topped with warm cinnamon. It pairs perfectly with toasted pita for a comforting snack or appetizer.
Cook time 0 min
Prep time 5 min
Ingredients:
1/2 cup canned pumpkin2 tbsp sesame butter
1/2 tsp cinnamon
1 tbsp honey
1/2 pita bread
Indulge in the warm, comforting flavors of fall with this Cinnamon-spiced Pumpkin Spread. Paired with toasted pita, this recipe makes for a perfect snack or appetizer. Made with simple ingredients like canned pumpkin, sesame butter, and honey, this spread is both delightful and easy to prepare.
Instructions:
- In a medium mixing bowl, combine the 1/2 cup of canned pumpkin, 2 tbsp of sesame butter, 1/2 tsp of cinnamon, and 1 tbsp of honey.
- Stir the mixture thoroughly until all ingredients are well combined and smooth. Adjust sweetness or spice to taste if desired.
- Preheat your oven to 375°F (190°C) or use a toaster oven.
- Cut the 1/2 pita bread into triangles or strips for easy dipping.
- Place the pita pieces on a baking sheet and toast them in the oven for about 5-7 minutes until they are golden brown and crispy. Keep an eye on them to prevent burning.
- Transfer the cinnamon-spiced pumpkin spread to a serving bowl.
- Arrange the toasted pita pieces around the bowl for easy dipping.
- Enjoy immediately as a delightful snack or appetizer.
This Cinnamon-spiced Pumpkin Spread with Toasted Pita is a delightful way to enjoy the flavors of the season. Whether you’re hosting a fall gathering or just craving a tasty snack, this recipe is sure to impress. Enjoy the rich, spiced flavors and the satisfying crunch of toasted pita!
Cinnamon-spiced pumpkin spread with toasted pita FAQ:
Toast the pita bread in the oven for about 5-7 minutes at 375°F (190°C). Monitor closely to ensure they don’t burn.
Yes, you can use fresh pumpkin puree, but make sure it's well-cooked and not too watery as canned pumpkin is thicker.
You can substitute sesame butter with tahini or even almond butter if desired, keeping in mind that it may alter the flavor slightly.
Store any leftover pumpkin spread in an airtight container in the refrigerator for up to 3 days for best quality.
To make this recipe vegan, simply replace honey with maple syrup or agave nectar.
Cooking Tips:
- For a smoother texture, process the spread ingredients in a food processor until well-blended.
- Adjust the cinnamon and honey according to your taste preference.
- For added crunch, sprinkle some chopped nuts or seeds on top of the spread before serving.
- If you prefer, you can use fresh pumpkin puree instead of canned for a more robust flavor.
- Serve the spread warm by heating it slightly in the microwave before spreading it on the pita.
- Store any leftover spread in an airtight container in the refrigerator for up to a week.
Nutrition Facts
1 ServingsCalories 370kcal
Protein 10g
Carbohydrates 50g
Fiber 9g
Sugar 22g
Fat 18g
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