Paleo Pumpkin Butter

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Guys, this is like pumpkin pie in a bowl. It’s SO GOOD.

I like fruit butters, but they’re kind of rare around here. The last time I made some was when I made Ginger-Cardamom Pear Butter. Remember that? It was forever ago, but it was super good. I remember I ate a lot of pancakes while that was in the fridge. Maybe that’s why I don’t make fruit butters often — the vehicles needed to eat it usually aren’t super healthy.

I suppose you could dip fruit in it, but dipping fruit in fruit is kind of weird. Maybe not?

Anyway, this pumpkin butter is super easy to throw together and keeps in the fridge for a week or two. You can even make a big batch and put it in cute little jars to give away to friends, teachers, neighbors, stylists, or whoever needs a little something sweet for the holidays. (And bonus points because it’s not a plate of cookies!)

Paleo Pumpkin Butter | perrysplate.com

 

Paleo Pumpkin Butter

Yield: Makes about 1 1/2 cups

Prep Time: 5 minutes

Cook Time: About 40 minutes

Total Time: About 45 minutes

Ingredients:


  • 15-ounce can of pumpkin puree

  • 1 cup unsweetened applesauce (or 2/3 cup unsweetened apple cider)

  • 1/3 cup pure maple syrup

  • 1 Tablespoon lemon juice

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon vanilla extract

  • pinch of sea salt


Directions:


  1. Put all of the ingredients into a medium saucepan.

  2. Simmer over medium to medium-low heat for about 40 minutes, stirring occasionally, until thickened. If the mixture begins to splatter, tent the pan with a piece of aluminum foil so you don't end up scrubbing pumpkin butter off of everything.

  3. Let it cool and then transfer the pumpkin butter to an airtight container and store chilled.


From Perry's Plate