Pumpkin Butter
30 min
Pumpkin Butter
Ingredients
- 3 1/2 cups pumpkin puree
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoons fresh ginger
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 2 teaspoon apple cider vinegar
- Optional: 1/4 teaspoon ground cloves
Instructions
4 steps
- 1
Roast pumpkin according to these instructions (or see notes for canned pumpkin)
- 2
To a heavy bottom sauce pan add pumpkin puree, sugar, maple syrup, fresh ginger, dried ginger, cinnamon, nutmeg, and salt.
- 3
Bring to a low simmer, uncovered, stir every five minutes until the color darkens and the pumpkin butter stays firm on a spoon.
20 min - 4
Stir in apple cider vinegar and store in the fridge for 2 weeks or freeze for up to 6 months.
Progress
0 / 4 steps
Nutrition
Per serving (based on 2 servings)
Calories
37cal
Protein
0.4g
Carbs
9.3g
Fat
0.1g
Fiber
1.0g
Sugar
7.3g
Sodium
51mg
Saturated Fat
0.1g
