15oz Pumpkin Puree (canned or fresh)
1/2 cup of Honey
1 Tablespoon pure Maple Syrup
1/2 teaspoon pure Vanilla Extract
1 teaspoon Ground Cinnamon
3/4 teaspoon Pumpkin Pie Spice
A Pinch of Salt
In a small saucepan, combine the pumpkin puree, honey, and maple syrup over medium heat. Cook for about 15 minutes or until thickened, stirring almost constantly with a whisk. Stir in the cinnamon, pumpkin pie spice, and a pinch of salt then continue cooking for another 5-6 minutes. Remove from heat and transfer the hot pumpkin butter into a glass jar or bowl. Let your Pumpkin Butter cool completely uncovered. Store in the refrigerator in an airtight container for 1-1/2 to 2 weeks.
Spread a little of your Pumpkin Butter on a slice of toast for a simple & healthy fall breakfast. It’d be delicious paired with a hot cup of coffee. I picked up a loaf of rustic wheat and flaxseed bread at Pepper Place Market this weekend, so I toasted a slice of it to taste test. In the morning I think I might stir a tablespoon into a bowl of oatmeal.