All-Natural Pumpkin Butter
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 4 – 4.5 cups fresh pumpkin puree (made from ~3.8 pound
- 1/4 cup sweet apple cider or apple juice more if needed
- 1 cup sucanat (or brown sugar unpacked)
- 3-4 tbsp pure maple syrup to taste
- 1 tbsp ground cinnamon
- 1 tsp fresh lemon juice (enhances flavour and helps pres
- pinch of fine grain sea salt
- Carbohydrate 7.33865655121488 g
- Cholesterol 0 mg
- Fat 0.483288077119306 g
- Fiber 4.36179988131495 g
- Protein 0.375509231400647 g
- Saturated Fat 0.301695384669981 g
- Serving Size 1 1 Recipe (13g)
- Sodium 1.32723077081327 mg
- Sugar 2.97685666989993 g
- Trans Fat 0.11875307701502 g
- Calories 37 calories
1. Roast your sugar pumpkins (see this tutorial). Cool for 10 minutes on pan before handling. 2. Add pumpkin flesh (without the skin) in a blender. Add juice and blend until smooth, stopping to push down the pumpkin when necessary. It may take a bit to get it going. 3. Add the Sucanat (or brown sugar), maple syrup, cinnamon and nutmeg. Process again until super smooth and no clumps remain. 4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla. 5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.
