• 2 15-ounce (425 g) Cans Pumpkin Pureé
• 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:
1) 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.
2) Reduce heat and simmer on low for 20 minutes, uncovered, stirring occasionally.
3) Add cinnamon, nutmeg, and cloves to the mixture, and simmer for an additional 10 minutes.
4) Add more cinnamon, maple syrup, or salt to taste.
5) Cool Paleo Pumpkin Butter completely, and transfer to a glass container.
6) Enjoy!
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