Pumpkin Butter

You guys, I’m on such a pumpkin kick right now! Pumpkin butter is here! It’s full of fall flavor, requires minimal ingredients, and is really easy to put together. You can spread it on waffles, pancakes, toast, crackers, apples, cookies, literally anything! You can also blend it into your smoothies for extra pumpkin goodness. Another great way to eat this pumpkin butter is just by the spoonful, which is what I do, because why not? It’s THAT good! I bet this would be delicious made into a pumpkin butter cup using the chocolate mixture from my pumpkin spice coconut butter cups recipe and using this pumpkin butter as the filling instead. SO GOOD!

All you need for this recipe is canned pumpkin puree, pumpkin pie spice, ground cinnamon, vanilla extract, half a small lemon, and maple syrup. THAT’S IT! All you do is dump all these ingredients into a pot, heat it on the stove, stir it up, and wait for the pumpkin puree to turn into this delicious, thick, caramelized pumpkin butter!

Paleo

Ingredients:

• 1 15 oz. can pure pumpkin puree (not pumpkin pie filling)
• 2.5 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 3 tbsp maple syrup, adjust to your sweetness preference (if you want a sweeter version, add more maple syrup and if you want a less sweet version, add less maple syrup)
• juice from half a small lemon
• 1 tsp vanilla extract

Directions:

1. Dump all the ingredients, except for the vanilla extract, into a small pot and mix everything together.
2. Place the pot on the stovetop at medium low heat.
3. Stir constantly until the pumpkin turns a slightly darker color and has thickened and caramelized into a pumpkin butter (about 10 – 15 minutes).
4. Once the pumpkin butter is finished, add in the vanilla extract and mix in until well incorporated.
5. Remove from heat, pour into your favorite jar, let it cool, and store it in the fridge.

Enjoy!