Pumpkin Butter
What can I say, but “Oh My”. I have never been a huge fan of fruit butters because quite frankly, they are generally pure sugar. This year, however, I set out to make one that I would be comfortable eating. Something that was full of pumpkin goodness, which means full of carotenes, vitamin C, potassium, vitamin B and fiber, as well as fall pumpkin spice flavors, but without the refined sugars. This is so easy to make, and SO delicious! Use it to spread on toast, pancakes, waffles, or use it to flavor your pumpkin spice smoothie or chia seed pudding! However you use it, you will LOVE it!
Ingredients:
1 15 oz. can of pure pumpkin
½ cup apple cider
1/3 cup coconut sugar
¼ cup liquid allulose
½ tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. kosher salt
Directions:
Combine all ingredients into a small, heavy-duty saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered with the lid slightly ajar, stirring every few minutes so that the pumpkin butter does not stick to the bottom of the pan. Continue this until it is slightly thickened and measures about 2 cups. Depending on the amount of liquid in your pumpkin this could be 20-40 minutes. Don’t worry if it seems too thin as it will thicken upon refrigeration. Stick with the 2-cup measurement. Let it cool completely before refrigerating.
*Pumpkin butter will keep in an airtight container in the refrigerator for up to 3 weeks, or frozen up to 3 months!