October 1, 2016 1 Comment 5446 views

Paleo Pumpkin Butter

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.

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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Karen Pendergrass

ENTP polemicist and enthusiast in a myriad of areas including Agricultural Sustainability, Applications of Bacteriotherapy, Autoimmunity, Color Theory, Hard Determinism, and Psychology. Founder of the Paleo Foundation and International Paleo Movement Group (IPMG). Agnostic in general— except for I know with certainty that pineapples do not belong on pizza.