Pumpkin Butter

One thing I absolutely hate is to let anything go to waste. I was in a bit of a conundrum on what to do with the rest of the pumpkin puree I had leftover after making my favorite Pumpkin Spice Creamer. So I decided to whip up a small batch of pumpkin butter to top my biscuits. I have to say, this was a big hit! I’m quite pleased with how this recipe turned out and I hope you enjoy as well.

Prep time:  5 mins

Cook Time:  30 mins

  • 1 1/2 cups pumpkin puree (or 1/2 cup less of a 16 oz can of pumpkin)
  • 1/2 Juice Box of Apple Juice
  • 1/2 cup Brown Sugar
  • 1/2 Tablespoon Maple Syrup
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Clove
  • 1 Teaspoon fresh lemon or orange juice

Stovetop Directions

  • Add all ingredients in a pot and give it a stir.
  • Heat on medium to a low boil, when you see a few bubbles pop thru the pumpkin
  • Cover and reduce heat to low and simmer for 30 minutes.
  • Remove from heat and let rest for 10 minutes
  • Stir in your lemon or orange juice
  • Once cool, store in an airtight container in the fridge for up to 3 weeks.





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