Maple Coconut Pumpkin Butter/No Bake Vegan Pumpkin Pie Filling

• 1 cup Pure Pumpkin Puree, At Room Temperature
• 1/4 cups Coconut Butter, Well-stirred And At Room Temperature
• 2 Tablespoons Pure Maple Syrup
• 1 teaspoon Pure Maple Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves

1. Combine all ingredients in a bowl. Stir until smooth.
2. Store in the refrigerator in an airtight container. Because of the coconut butter, this will stiffen slightly when chilled. You can pop it in the microwave for 20-30 seconds to loosen it up if you'd like, but it's just as delicious straight from the fridge.
3. For pie filling, triple or quadruple ingredients (depending on size of pie crust), smooth into a pre-baked pie crust, and chill in the refrigerator until firm. Serve chilled.
4. Nutritional information per 2-tablespoon serving:
5. 55.6 calories, 3.7 grams fat, 3.2 grams saturated fat, 2 grams fiber, 3.6 grams sugar, 0.8 grams protein

at, coconut butter, maple syrup, maple, ground cinnamon, ground ginger, ground nutmeg, ground cloves

Taken from tastykitchen.com/recipes/desserts/maple-coconut-pumpkin-butterno-bake-vegan-pumpkin-pie-filling/ (may not work)