Easy Maple Pumpkin Butter (VIDEO)

Easy Maple Pumpkin Butter (VIDEO)

from therisingspoon.com

An easy recipe for homemade pumpkin butter sweetened with maple syrup. Make this creamy, thick, and fragrant "butter" on your stovetop in about 30 minutes using simple pantry ingredients & canned pumpkin puree (no apple juice needed). Use it as a spread on your favorite fall breakfast foods (pancakes, waffles, scones, biscuits, muffins, or toast), serve it as a dip with sliced fruit, or stir it into oatmeal or yogurt for a healthy snack! (gluten-free, paleo & vegan)

Ingredients

  • 4 cups of (canned or homemade)
  • 1/2 cup of
  • 3 teaspoons of fresh lemon juice
  • 1 tablespoon of pumpkin pie spice ()
  • 1 teaspoon of vanilla extract ()
  • 1/4 teaspoon of sea salt

Directions

  1. 1

    Add all the ingredients to a medium saucepan with a lid (keep the lid off right now). Stir everything thoroughly and turn the heat to medium-high.

  2. 2

    Once the pumpkin mixture starts to bubble (holes will form and pockets of air will escape), set the lid on the pan at an angle. Make sure the lid is NOT on tight but cracked (or set askew) so steam can filter out, which allows the puree to reduce & thicken up.

  3. 3

    Turn the heat down to medium-low. Make sure the bubbles are still rising, but not as rapidly. You may need to adjust the heat slightly so that it keeps bubbling slightly.

  4. 4

    Cook, stirring once or twice, for 20-25 minutes or until the pumpkin puree has thickened to your desired consistency. This may take a little bit longer if you're using fresh pumpkin puree or you decide to add some liquid like apple juice or water.

  5. 5

    Cool completely, transfer to a container with a tight-fitting lid, and store in the fridge. The pumpkin butter should keep for at least one week in the fridge (potentially up to two weeks) and can be frozen up to 3 months.