Easy 30-minute Paleo Pumpkin Butter Recipe
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, dinner rolls,—or anything that needs a little pumpkin pick-me-up. This Easy 30-Minute 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. It’s fall in a jar. It’s also paleo, vegan, and grain-free. In other words, it’s versatile for entertaining guests.
And, since a full stomach is the best gift you can give, this recipe is also a great gift that is easy, and thoughtful. And besides, it’s super cute in a miniature mason jar.
Paleo Pumpkin Butter
Ingredients:
• 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!