Pumpkin Butter

Once you make a batch of this pumpkin butter it will be like your little kitchen helper, making everything you stir it into extra delicious. Toast? Better with pumpkin butter.

My favourite way to use this pumpkin butter is to stir it into my morning oatmeal or use it to make pumpkin bread, but you could blend it into a smoothie, spread on biscuits and scones, or even dip sliced apples into it—yum!

Pumpkin Butter

1 28 oz can of pumpkin puree

1 tbsp pumpkin spice

1 tsp cinnamon

1/2 tsp salt

1 tbsp vanilla

1/2 cup apple cider

1/2 cup maple syrup

  1. Combine all ingredients in a large heavy-bottomed pot set over medium heat.

  2. Bring to a simmer, and cook, stirring frequently until mixture has thickened and is a deep orange-brown colour. Mixture should be reduced to about half its original volume.

  3. Scrape pumpkin butter into a jar or what-proof container and refrigerate for up to1 month.

dessertsLaura Jehapumpkin, gluten-free, grain-free