Maple Pumpkin Butter
The best way to enjoy this is straight from the jar. I recommend making a double batch so you can share, because it doesn’t last long!
Naturally sweet & subtly spicy, this pumpkin butter is a delicious spread on many of your favourite treats. Try it with pancakes, waffles, oatmeal, toast, smoothies or as a dip with crackers & fruit.
Pumpkins are a skin-loving superfood due to their rich source of alpha- & beta-carotene. These nutrients feed our body at the cellular level, preventing cell damage & combating inflammation.
- 3 cups pumpkin puree
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1-2 Tbsp. lemon juice
- 1 Tbsp. coconut oil
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- Pinch of sea salt
- Add all ingredients to a large saucepan over medium-high heat & stir well to combine.
- When mixture begins bubbling, reduce heat to low & simmer for 10 minutes, stirring regularly.
- Remove saucepan from heat & allow pumpkin butter to cool. Adjust sweetener & spices to desired taste. Once completely cool, store in an airtight glass container in the fridge for up to 3 weeks.
- I recommend using freshly roasted pumpkins as it enhances the flavour of the recipe & boosts its nutritional value.