Pumpkin Spice Cream Spread Dairy Free-

A Pumpkin Spice Cream Spread Dairy Free that is paleo, vegan, and low carb.

Pumpkin Spice Cream Spread Dairy Free is easy to make a spread for any paleo or low-carb bagels, breads, muffins waffles, or pancakes.

The spread is grain-free, paleo, vegan, and dairy-free, with low-carb, sugar-free, and nut-free versions.

You can use unsweetened cashew butter or sunflower seed butter in this recipe. This is so darn delicious on my Low Carb Paleo Pumpkin Spice Bagel Recipe.

Low Carb Pumpkin Bagels

Grain free pumpkin bagels with a low carb and paleo version depending on sweetener of choice.

This was so simple to make, but not so easy to photograph. I took a bunch of photos of the pumpkin spread that I thought, at the time, looked lovely. Only to later see them enlarged on my computer and think something is very wrong here!

They reminded me of something, and something not good or appetizing. Oh No, Not the Poop Emoji!!

I sincerely apologize, but I must share the photo with you because it is completely hilarious.

Once I added the eyes and mouth to the photo, it was spot on, lol. If you're squeamish, just scroll past this photo, as there are other photos that are normal.

I also took some normal photos, but could not resist sharing how funny this one turned out.. Look away if you're squeamish! I promise, it tastes good, and does not look like this. I'm just not very talented at food styling, lol.

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Pumpkin Spice Cream Spread Dairy Free- paleo, vegan, low carb and nut free version

Pumpkin Spice Cream Spread Dairy Free Recipe-

Ingredients:

⅓ cup cashew butter, or sunflower seed butter for low carb nut free
¼ cup canned pumpkin puree
1 ½ to 2 tablespoon (to taste) pure maple syrup, or use 1 ½ to 2 tablespoon Swerve sweetener for low carb (sugar free)
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 teaspoon cinnamon
½ tsp pumpkin pie spice
⅛ teaspoon sea salt * optional

Directions:

In a small saucepan over medium heat and add all the ingredients above.
Mix and heat until thoroughly combined. Remove from heat and spoon into a cover jar or container.
Store in the fridge. Must let it become almost room temperature, or warm a little to make it soft & easy to spread after being in the fridge (it gets firmer in the fridge).
Use this yummy spread on my Paleo Low Carb Pumpkin Bagels, or my Paleo English Muffin Recipe

Nutritional Data for Low Carb Version with Sunflower Seed butter & Swerve Sweetener: Servings: 9, Serving Size: 1 heaping tablespoon or 21 g, Cal: 61, Carbs: 3.1 g, Net Carbs: 2.1 g, Fiber: 0.9 g, Fat: 5 g, Protein: 1.7 g, Sugars: 1.3 g.

Nutritional Data for Paleo Version with Cashew Butter and Maple Syrup: Servings: 9, Serving Size: 1 heaping tablespoon or 21 g, Cal: 65, Carbs: 6.1 g, Fiber: 0.6 g, Net Carbs: 5.5 g, Fat: 5 g, Protein: 1.2 g, Sugars: 3.1 g.

Printable Recipe Card Below

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Pumpkin Spice Cream Spread Dairy Free

Stacey

a paleo, vegan, low carb, dairy free pumpkin spice cream spread.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Total Time 7

Course Breakfast, condiments

Cuisine American

Servings

Calories 61 kcal

Ingredients

⅓ cup cashew butter or sunflower seed butter for low carb nut free
¼ cup canned pumpkin puree
1 ½ tablespoon to 2 pure maple syrup or use 1 ½ to 2 tablespoon Swerve sweetener for low carb (sugar free)
1 teaspoon vanilla extract
½ teaspoon lemon juice
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
⅛ teaspoon sea salt * optional

Instructions

In a small saucepan over medium heat and add all the ingredients above.
Mix and heat until thoroughly combined. Remove from heat and spoon into a cover jar or container.
Store in the fridge. Must let it become almost room temperature, or warm a little to make it soft & easy to spread after being in the fridge (it gets firmer in the fridge).
Use this yummy spread on my Paleo Low Carb Pumpkin Bagels, or myPaleo English Muffins