Spiced Pumpkin Butter & Pumpkin Truffles

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSpiced Pumpkin Butter & Pumpkin Truffles
Skill Level
Preparation Time 10 minutes Total Time 20 minutes (truffles) 90 minutes (pumpkin butter)
Servings 24 truffles (2 truffles per serving) Cost Per Serving $0.75
Share this Recipe
image of Spiced Pumpkin Butter & Pumpkin Truffles


Pumpkin Truffles
1/2 cupCacao Nibs (or shaved dark chocolate)
1/2 cupPumpkin Seeds
2 tbspUnsweetened Cocoa Powder
1/2 cupPumpkin Butter
2 tbspPure Cane Sugar
1 pinchSalt (optional)
Pumpkin Butter
2Small Sugar Pumpkins (or 4 cups canned pumpkin puree)
1/4 cupBlack Strap Molasses
1/2 cupMaple Syrup
1/4 cupApple Cider or Apple Juice
1/2Lemon, juiced (about 1.5tbsp)
2 tsp eachGround Cinnamon, Ground Ginger
1/2 tsp eachGround Nutmeg, Ground Clove


  1. Preheat the oven to 375 degrees F.
  2. For the pumpkin butter, halve the pumpkins and scoop out the seeds. If cutting the pumpkin is too difficult, try poking it a few times with a fork, and microwave for about 1 minute at a time until soft enough to cut through. 
  3. Place the pumpkins flesh side down on a baking sheet lined with parchment paper and roast for about 35 to 40 minutes or until soft.
  4. Remove flesh from the pumpkins and combine with remaining pumpkin butter ingredients in a blender. Blend until smooth. Empty contents into a large sauce pot and simmer over medium-low heat for 20 minutes. Allow to cool.
  5. For the truffles, add the cocao nibs and pumpkin seeds to a food processor. Blend until the nibs and seeds turn smooth and creamy (this may take up to 5 minutes but it will happen). You may need to stop the processor and scrape the sides down once in a while.
  6. Add the pumpkin butter and a pinch of salt (optional) to the blender and blend just until combined. Refrigerate contents. Using a melon baller or spoon, scoop 1 inch balls out of the truffle mixture and roll in the cocoa.


  • Iron is a mineral that is part of red blood cells. The iron  carries oxygen throughout the body. Healthy men and post-menopausal women need 8 milligrams of iron each day. Pre-menopausal women need 18 milligrams every day.
  • Hemolytic anemia is when the body cannot produce enough red blood cells. Hemolytic anemia can be caused by many things, including cancer treatments such as chemotherapy.  Iron-deficiency anemia is when your body does not have enough iron. This can be caused by loss of red blood cells during surgery or the cancer itself. These types of anemia often require medical treatment by your doctor. Not getting enough iron through food or supplements can also lead to iron-deficiency anemia. Your doctor or health care provider may recommend taking an iron supplement to boost your levels up to normal, but you should still try to eat iron-rich foods.
  • Iron found in foods that come from animals (heme iron) is absorbed better than iron in foods that come from plants (non-heme iron). Even a small amount of heme iron can help you absorb non-heme iron more effectively. Foods high in vitamin C, such as broccoli, bell peppers, strawberries, kiwis, cantaloupe and oranges, can help your body absorb more iron.