Pumpkin Jam Sandwiches

2 slices of brown bread
2 tbsp pumpkin seed butter
1-2 tbsp Spiced Pumpkin Jam

1 tbsp toasted pumpkin seeds
A spoonful of pomegranate arils

Pumpkin Seed Butter

260g pumpkin seeds

1/2 tsp salt

1. Evenly spread the pumpkin seed butter on 1 slice of bread and scatter with pumpkin seeds. Spread Spiced Pumpkin Jam on the other slice and scatter with pomegranate arils. Place the slices of bread together. Cut in half and enjoy!

2. For the pumpkin seed butter, preheat the oven to 170°C. Spread the pumpkin seeds out evenly onto a baking tray and bake for 10-12 minutes. Leave to cool slightly.

3. Transfer to a food processor and blend until it becomes a thick paste. This can take up to 20 minutes, so make sure to scrape down the sides to allow the oil from the seeds to release.

Once finishes, transfer to an airtight container. This can keep for up to 2 weeks in the refrigerator and can also be frozen.

Makes 1

Homemade pumpkin seed butter brings an earthy and nutty layer with extra seeds for a crunch. Spiced Pumpkin Jam brings warmth and sweetness and juicy pomegranate arils are scattered across the surface, their ruby-red bursts of tartness cutting through the richness. Together, it’s cozy yet lively. Creamy, crunchy, tangy, and sweet all in one, all bound between two slices of wholemeal bread.

Pumpkin Jam Sandwiches

Makes 1

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