This recipe just takes 20 minutes to make. It is thick, rich in flavour, slightly spicy slightly sweet and creamy. You can use pumpkin butter like a spread for breakfast or as part of a dessert. Serve it with: pancakes, banana bread, waffles, porridge.
Gluten-free and vegan
Ingredients
850g pumpkin puree
2/3 C coconut sugar or muscovado sugar
1/4 C maple syrup
1/2 C unsweetened apple juice
1 Tbsp lemon juice
2 1/2 tsp spice mix (combination of: Ground cinnamon, Ginger, Clove, Nutmeg, Allspice)
1/2 tsp ground cinnamon
1 pinch sea salt
Method
Instructions
Place all ingredients in a large saucepan or pot over medium-high heat and stir to combine.
Once it begins bubbling, reduce heat to low and simmer. Don't allow to bubble too vigorously, reduce heat to low if need be.
Cook, uncovered, for 15-20 minutes, stirring occasionally. If time permits you can leave it on the stove for another 5-10 minutes to add to the flavors and thicken the texture.
Taste and adjust seasonings as needed, adding more coconut sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon for warmth, or salt to balance the flavors.
Once cooled completely, transfer to a large glass container and store in the fridge for up to 2 weeks. Freeze for 1 month
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