Pumpkin Butter

Servings: 36
Prep Time: 30 min
Cook Time: 15–20 min
Difficulty: Easy

Ingredients:

• 820 gr. pumpkin puree (not pumpkin pie filling)
• ⅔ cup coconut sugar (or substitute organic brown sugar)
• ¼ cup grade-A maple syrup
• ½ cup unsweetened apple juice
• 1 teaspoon ground nutmeg
• 2 teaspoons lemon juice
• 1 toothpick Ginger oil
• 1 toothpick Cinnamon oil
• 1 toothpick Clove oil

Instructions:

1.  Add all ingredients to a large saucepan over medium-high heat. Stir to combine.
2. Once mixture begins to bubble, reduce heat to a simmer. Cook uncovered 15–20 minutes, stirring occasionally.
3. Taste and adjust spices as desired.
4. Cool completely and use immediately, or store in a glass container in the fridge for up to two weeks.
5. Add this delicious butter to scones, muffins, toast, waffles, pancakes, oatmeal, and more.

Tips:
As the butter thickens the boiling pumpkin mixture can easily splatter and burn. To help with this you can cover the sauce pan with a lid, propped open with a spoon to allow steam to escape, and wear long sleeves to protect your arms as you stir.