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| Servings |
2 tbsp per servings
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Ingredients
- 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) or 2 cups freshly roasted pumpkin
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 3 tbsp coconut sugar
- 0.5 tsp pumpkin pie spice
- 1 tsp cinnamon
Ingredients
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Instructions
- Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat to simmer and let cook for 15 minutes.
- Pumpkin butter can be stored in an airtight container in the refrigerator for up to one week.
Recipe Notes
Pumpkin butter is a great topping for apples, yogurt, oatmeal, pancakes, and baked sweet potatoes!