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Pumpkin Butter

7/11/2017

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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.
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