We originally created this pumpkin-spiced pots recipe for Thanksgiving but, honestly, enjoying a delicious pumpkin dessert is always a good idea. 

We’ve sub-divided this recipe into various sections – pumpkin butter, pumpkin spice, pecan crumb, and coconut whipped cream – and have included ingredients and methods for each. These are the individual components of the pumpkin-spiced pots recipe. At the end of this article, you’ll find instructions on how to assemble your pumpkin-spiced pots using all of the various sections.

Pumpkin Butter

Ingredients:

  • 1 can of pumpkin puree (pumpkin only)
  • 2/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup water
  • 1 juice of a lemon
  • 2 1/2 tsp pumpkin spice (recipe below)
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt

Method:

  1. Add all ingredients in a pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to low and simmer.
  3. Cook, uncovered, for 15-30 minutes, stirring occasionally.
  4. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavours.
  5. Let cool.

Thanksgiving Pumpkin-Spiced Pots Recipe buy whole foods online

Pumpkin Spice

Ingredients:

  • 4 ½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1 pinch ground allspice
  • 1/8 tsp fresh ground black pepper (optional)
  • 1/8 tsp ground cardamom (optional)

Method:

  1. Combine cinnamon, nutmeg, clove, allspice, black pepper and cardamom.

Pecan Crumb

Ingredients:

  • 8-10 pitted Medjool dates
  • 3/4 cup pecans (approximately 85g)
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 1/2 tsp coconut oil
  • 2 tsp maple syrup

Method:

  • Add all ingredients to a food processor and pulse until crumbly and combined.

Coconut Whipped Cream

Ingredients:

  • 400ml can coconut milk

Method:

  1. Chill can overnight in the refrigerator – the fat separates from the water.
  2. Scoop the hardened coconut cream into a mixing bowl, leaving water behind.
  3. Whip with a hand mixer until light peaks form.
  4. Optionally sweetening with coconut sugar (2-3 tsp) – whip further until dissolved.

ASSEMBLING YOUR DESSERT POTS

The Final Steps To The Pumpkin-Spiced Pots Recipe

  1. Divide crunchy bits between 2-4 small serving glasses or ramekins (2 for big ones and 4 for smaller ones), reserving a small amount for topping (2 Tbsp) or using pecans for the top.
  2. Top with a generous portion (1/4 cup or 50 g) pumpkin butter and tap to settle.
  3. Top with a generous amount of coconut whipped cream and tap to settle.
  4. Finally, top with another layer of pumpkin butter, then one more layer of coconut whipped cream. Tap to settle.
  5. Top with crunchy bits or pecans as decoration.

Thanksgiving Pumpkin-Spiced Pots Recipe

This recipe is a partnership between I Love Foodies and Buy Whole Foods Online, who sponsored some of the essential ingredients. Looking for more of our Buy Whole Foods Online recipes? Our previous one was a Roasted Sunflower Seed Butter! Also, check out our full Recipes Archive here.