I was recently asked in an interview how veganism has changed my life. Normally, questions like this bring out the best (worst?) of my indecisive nature, but this answer came to me quite easily. Veganism has changed my life in countless ways, but the one that stands out is how my love for animals has grown over the years. I’ve always been an animal lover as far back as I can remember, so looking back it’s not a big surprise that I eventually became a vegan. Geeze, I had a huge cow collection as a child for crying out loud. Seriously. A cow collection! Aside from loving animals, I have a sensitive nature and even though I’ve often viewed this trait with disdain over the years, I know for a fact that it’s shaped who I am and the choices I make. Not everyone is meant to have a thick skin.
As a little girl, I used to sit on the floor for hours with animals, rubbing their head or scratching their ears as they looked at me with their big, loving eyes. As someone who has been shy my whole life, animals comfort my soul. I feel secure around them and they love me unconditionally, often washing away any negative experiences I’m going through. Our first family dog – a scruffy, loving little mutt named Pepper – was unexpectedly taken from us when he was hit by a car one fateful day. I’d never felt such pain ripping through my heart, as I sat on the living room floor with my mom and sister unable to stop crying for hours. He was the dog that used to snuggle me and lick away my tears when I cried. He was always there at the front door when I got home from school wagging his little tail like crazy. Of course, he slept on my bed between my legs every night. Even though it wasn’t the most comfortable way to sleep, I couldn’t bring myself to move him.
My initial reasons for switching to an animal-free diet were primarily motivated by health, but as I learned more about factory farming and the way animals are so often abused, it became much more than that. My passion for animal welfare has grown in so many ways. I value all walks of life, no matter how "insignificant" some living things may seem. I’ve always feared spiders and other insects, but I’m learning to overcome these fears and no longer feel the need to kill a bug in the house simply because it makes me uncomfortable. Everything has a purpose, a value, and a reason to live. Many people will scoff at this idea, but that doesn’t change how I want to live my life. So often as humans we feel it is our right to decide what lives and what dies, but I’m tired of that way of living. Maybe I can’t change the world, but I can do my own part. A vegan diet is simply the way I aligned what’s in my heart with the food on my plate.
Speaking of animal-friendly food, I have a great recipe for you today! In my mind, the only thing better than a crisp, in-season apple is having a nutty, pumpkin-y dip to go along with it. You too?
What’s even better, this dip doesn’t require a food processor or 10 minutes of processing like most nut butter recipes. Simply toss all the ingredients into a blender and blend away like you would a smoothie. How cool is that?
This dip is inspired by Brittany’s Raw Cinnamon Cashew Spread on We Heart Vegan. A raw nut butter made in the blender? Absolutely genius, I say. So you can credit Brittany for planting this seed in my mind. I thought a pecan + pumpkin + pumpkin spice mix would be especially appropriate this time of the year. With cooler temps over the past week, my boots and jeans finally made their first appearance. This was the perfect recipe to ring in the fall season! Well, fall is technically not for 5 days, but you know…a girl gets impatient sometimes.
Lightened Up Raw Pecan Pumpkin Butter
Yield
3 cups
Soak time
3 hours
Prep time
Cook time
0 minutes
Total time
This lightened up, ultra-creamy raw nut butter is made with soaked pecans, pureed pumpkin, and a trio of pumpkin pie spices. It takes just 5 minutes to whip up and it's the perfect compliment to a fresh apple. Also try it on top of hot oatmeal, in a smoothie, or layered with vegan overnight oats. Recipe is inspired by Raw Cinnamon Cashew Spread on We Heart Vegan. Thanks Brittany!
Ingredients
- 1 cup raw pecans, soaked
- 1 cup almond milk
- 3/4 cup canned pureed pumpkin
- 2 tablespoons chia seeds
- 1 tablespoon coconut oil
- 2 teaspoons pure vanilla extract
- 1.5 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2-3 tbsp maple syrup or other liquid sweetener, to taste
Directions
- Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.
- Add the rest of the ingredients into the blender and blend on highest speed until the dip is smooth. Add sweetener to taste.
- Serve with apple or pear slices. Store leftover dip in an air-tight jar or container in the fridge for 1-2 weeks.
Nutrition Information
(click to expand)
If you are looking for other jams, nut butters, and fruit butter recipes, you are in luck – I have a whole page of them! Bring on the apple and pumpkin butter.
I am allergic to chia seeds could I use flax seeds instead?
Omg that looks insanely good!!! Pinned!
I could devour most of the jar. I just made a big batch of nut and seed butter a couple days ago – good thing I don’t mind cardio. Been going a little overboard with it. LOL
Yours would be inhaled!
Ohhhhh this is just what I need — I’ve pinned it, thanks for the recipe!
Mmm mmmm!!! Bring on the pumpkin loving!!!
This looks like a healthier version of what would happen if pecan and pumpkin pies had a baby–I like it!
Mmmm I need to make this asap!
I love hearing about your vegan journey!
“A vegan diet is simply the way I aligned what’s in my heart with the food on my plate.”
I completely resonate with this. Thanks for your continuous inspiration :)
WOW. What a great combo for a dip/nut butter! All of your #veganmofo recipes this month keep getting more fabulous and drool-worthy!
Such a beautiful post — beautiful words and a beautiful recipe. Thank you!
This sounds simple and delicious, a perfect party dip to impress your friends as well!
Angela — I am a new visitor to your site and this was the very first post I read. It is blatantly clear that the humane treatment of animals can assist in one’s quest for a healthier lifestyle. I’m so glad others can be exposed to a lifestyle that omits any animal suffering through your blog. I know I’m trying harder everyday! And your recollection of Pepper’s memory left a huge lump in my throat that I must now hug my tabby and poodle. Thank you.
Thanks for your lovely comment Katie!
I already made this and had it with an apple for dessert – so delicious!! And it feels great to finally eat something that tastes like fall. On another note, as a huge football fan I have a recipe request if you feel inspired by it – buffalo cauliflower “wings.” But with your typical eye toward health of course! I found one recent recipe at alextcooks.com but it used white rice flour and I know you could make a healthier version!! Thanks in advance if this ends up on ohsheglows!
That was a really touching story and personal take on veganism. Thanks so much for sharing with us.
This looks so amazing! I bet it could easily be adapted to use steamed sweet potatoes instead of pumpkin for the pumpkin allergic among us (aka me) too.
Aligning your heart with the food on your plate…I love that. So true for me as well. And this recipe looks delicious! I’m in a phase right now where I have a banana with nut butter for dessert every night..this looks perfect for dessert!
YUM! This may need to happen in my kitchen, like, now.
I literally teared up when I read this. You took the words right out of my mouth about being vegan. I notice my compassion has increased times 1000 since being vegan- towards people, myself, nature and especially animals. The increased awareness brings out a part of you that you’ll otherwise never get to meet. Oh, and by the way this nut butter is totally awesome too<3 You're amazing as usual!!!
Angela,
Your blog is always so honest & down to earth, this is
What keeps me coming back day after day. You can tell
You truly have & passion for what you do & it
Shines through your blog. :D
Thank you Leah! You are so sweet. :)
I feel like we have the same heart. I became a vegetarian when I was 12 because I loved animals too much to eat them : ) I go out of my way to save bugs and I feel I’m more sensitive to animal “issues” than many human ones. Oh, and I also have a minor obsession with cows, haha. Thanks for this post. I’ll definitely be trying this recipe asap!
“I have a sensitive nature and even though I’ve often viewed this trait with disdain over the years, I know for a fact that it’s shaped who I am and the choices I make. Not everyone is meant to have a thick skin.”
THANK YOU, this is exactly how I feel, but you’ve given it the words I couldn’t find.
Also, a lovely recipe, and I will make this!
This buttah is absolutely perfect. I can’t wait to give it a try. Your puppy is too cute.
Wow, Ange, this post is so amazing and heartfelt — you articulated exactly how I feel about animals too. So eloquently stated. I love it.
As an aside, I did not know you lived in FL. Do you know anything about Melbourne, FL? We are tossing around the idea of moving there. Just wondering if you have been there or know anything about it. :)
I just fell in love with your blog and I’m now following along via Bloglovin. I love animals too, I’m a vegetarian, and I’m working on going 100% vegan.
As soon as I read this recipe yesterday I knew I had to make it! I promptly soaked my pecans and had just finished scraping the blender when my kids got home from school. We all sat around eating apples and warm pecan pumpkin butter…so, so yummy!!! I couldn’t stop thinking about it and had two pieces of toast covered in pecan pumpkin butter last night before bed. Then, this morning, I made pumpkin pancakes and smeared on some more. Excellent recipe!!!
Could I use cashews in place of the pecans? I have lots of cashews on hand.
Hey Jennifer, I can’t see why not as long as you like the flavour of cashews!
I made this tonight and it was delicious!!! Once again, your recipe is amazing! You are really talented and I’m glad I found your blog. Can’t wait for the cookbook!
Every part of this recipe sounds amazing. I’ve been holding off on the pumpkin because i go so CRAZY in October for pumpkin, but perhaps it’s close enough to make some of this!
Angela this recipe is fantastic! I just finished making it, and have already had seconds within the past 25 minutes! Thank you for your recipes, beautiful photos, and kind words that remind us to connect with the world around us through our actions.
I posted the recipe to my blog here: thesonomalife.wordpress.com/2013/09/19/pumpkin-butter/ with credit to you of course. :)
Thank you again.
As a budding dietitian, I recently went vegan for a week so that I could gain some insight and decided to focus on vegan research and information for that week. It was eye opening. I have gone back to eating some animal products again, but not nearly as many as I was used to consuming. I feel better now than I did and I feel that the more I learn about the vegan diet, the more I lean in that direction. I am excited to learn more and see where this road leads!
Beautiful post. As other readers have said, many of your recipes are my favorites. And this is a great one! Made this yesterday and enjoyed it on apple slices as suggested. Trying to think of other good uses for it! Maybe in a smoothie?
Angela, my roommate and I literally just made this recipe, and are simply standing in our kitchen convinced dipping chopped apples and convinced its the best thing we have ever eaten. New autumn staple :) thanks for the recipe!
Hi Angela,
This was such an inspiring post. I tell everyone, vegans and non-vegans about your recipes. Just made your guacamole tonight and it was delish! I have a question tho, in recipes like this should the coconut oil be melted and liquid or in solid form?
Your recipes are always so sophisticated and creative but I still love when you write more with your sensitive nature. And I remember reading your story and a thin skin wouldn’t really fit you girl. You were brave enough to change many times, that’s hard job!
Congrats on putting together such a nice blog!
Cheers
I guess I never saw it that way, but thank you!
SO…we’ve been playing with nut butter and we made a soaked almond with coco powder. It was terrible! It tasted like soggy bread blended with chocolate. Did I do something wrong? I’m so nervous to blend my soaked nuts again! Love to snack on them…just not butter them.
So the pecans are ok?
Thanks, btw. I’ve LOVED all the recipes! I’ve even got my Dad (recent health nut) addicted to your site. :) Thanks for showing me that it can be done: eat healthy and deliciously!
Hi Angela
I’m a big fan of yours and keep trying my hand at your recipes..
I’m from India and many of the ingredients aren’t that widely available here..
Also I live to make things on my own from scratch and hardly use packaged stuff
Like pureed punpkin isnt available here..Can u help me to make it
Also can u share the recipe for almond/peanut butters
Lots of love :) Megha
Angela! Just made the Lightened Up Raw Pecan Pumpkin Butter, and it is delicious! My first nut butter, and it looks just like the picture. I so enjoy your blog, and have enjoyed your recipes for about a year, now. I have enough printed out to put together your cookbook! Many thanks, and be well!!
We made it sans chia seeds and it was fabulous! So far I’ve had it with apples and on a rice cake, I’m going to put it in my oatmeal tomorrow morning. Thank you, Angela.
Oh happy synchronicity! I was just about to make some pecan butter and I stumbled across the link to your recipe over at flora foodie! Thank you for sharing! :)
I am so excited for to start the fall season with this pecan pumpkin butter! It is DE-LICOUS!
I can sympathize with you, I remember when our family dog (half Pomeranian half poodle) was taken from us. I was devastated, animals really do just love you unconditionally and they are always so happy to see you :).
This is delicious! I used it to make cinnamon buns a great treat dandelionwishesblog.wordpress.com/2013/09/22/week-38-the-great-pumpkin/
That’s a great idea! Thanks for sharing :)
Just wanted to say that this post (including the yummilicious recipe of course) is the best and most heartfelt thing I have ever read in the past few weeks. You got yourself a new fan!
Thanks for sharing about your vegan journey. I feel like mine is similar.
Ooh that pumpkin pecan butter sounds awesome!
Made this recipe and it is insanely delicious and easy. I went slightly lighter on the sweetener and slightly heavier on the spices and I added 1/8 teaspoon of ground cloves as well. It came out so creamy and flavorful.
It is so light and whipped in consistency that I was thinking it could stand in for cake frosting. Maybe a GF maple cupcake with pecan-pumpkin whipped butter “frosting”. How does that sound? :-)
Try substituting sweet potato for pumpkin! Yum!
Angela, your post actually brought me to tears. It is so nice (& comforting) to hear someone express EXACTLY as I feel when it comes to animals. My childhood dog was even named Pepper as well! Your words on respecting life, no matter what size or form, was so articulately put.
I just made this and it taste divine! Made some vegan pumpkin bread to smear on it. My 2 year old loves it as well!! Thanks for the recipe :)
Just made this- it’s so good, I could just eat it plain!!
I loved reading the story! And the pumpkin spread looks so delicious! Perfect time for fall :) Any other recommendations you have that this spread would taste great with?
have been reading your blog for a long time but just wanted to take a moment to tell you how much i enjoy it — your recipes, and your heartfelt commitment to this lifestyle and to the cause you believe in.
incidentally i did make this “butter” this past weekend (the only tweak i made was to add a little almond extract to amp up the nutty flavor) and have been enjoying it in parfaits, on waffles, as a topping for latte-flavored vegan ice cream, and with raw apples for the past couple days. another great recipe — very versatile and truly encapsulates what i think of as “fall” with its rich and warm flavors.
thank you for everything!
Wow!! I just made this, only I substituted almonds for the pecans. Absolutely amazing, my kids and hubby couldn’t get enough! The only thing I disagree with is that you said it will last for 1-2 weeks in the fridge…I’ll be lucky if this lasts the night with how delicious it is, LOL!! :)
hah yea I know the feeling ;)