• 1 cup pecans
  • ½ cup pumpkin seeds
  • 2 Tbsp. butter
  • 1 can organic pumpkin
  • ¼ cp. Almond milk or coconut milk
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon


  1. Combine pecans and pumpkin seeds in a food processor. (They don’t have to be completely ground.
  2. Melt 2 Tbsp. of butter and mix with nuts. Cover the bottom of a glass dish. (I used a small 4X8 dish; a pie pan would work as well.
  3. Mix the pumpkin and the milk. You do not want the mixture to be runny, just enough to make it spreadable.
  4. Add nutmeg and cinnamon
  5. Spread pumpkin mixture over nut mixture and bake at 350 for about 20 minutes.


  • You can add an egg to the pumpkin mixture if you’d like to make it more traditional
  • You can swap out the butter to make it dairy-free
  • You can add some agave or stevia if you would like it a little sweeter All measurements are approximate. I typically don’t measure things.

From the kitchen of Angie.