This Paleo Pumpkin Butter Recipe makes perfectly creamy, flavorful, and thick pumpkin butter that is perfectly paired with any Thanksgiving pumpkin bread, banana bread, waffles—or anything that needs a little pumpkin pick-me-up. It’s fall, in a jar. This Paleo Pumpkin Butter recipe is also perfect as a last-minute addition to your Thanksgiving Dinner, or breakfast— or whenever— because it doesn’t take a lot of time or space in the making.
Paleo Pumpkin Butter
Ingredients:
- 2 15-ounce (425 g) Cans Pumpkin Puree
- 1 cup (128 g) Coconut Sugar
- 1/4 cup (60 ml) maple syrup (Grade A is best)
- 1/2 cup (120 ml) Unsweetened apple juice
- 1 Tablespoon Fresh-Squeezed Lemon
- 1 1/2 tsp Cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Pinch of Sea Salt
Directions:
- In a medium pot over medium-high heat, add pumpkin puree, coconut sugar, maple syrup, apple juice, sea salt, and lemon, and bring to a low boil.
- Reduce heat and simmer on low for 20 minutes, uncovered, stirring occasionally.
- Add cinnamon, nutmeg, and cloves to the mixture, and simmer for an additional 10 minutes.
- Add more cinnamon, maple syrup, or salt to taste.
- Cool Paleo Pumpkin Butter completely, and transfer to a glass container.
- Enjoy!
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