I had some roasted pumpkin leftovers and pumpkin butter was an experimental dish I tried to make. I wasn’t sure how much my kids would like it. Well, the whole jar was gone in a day and guess what am I doing today? That’s right: making more pumpkin butter! Gluten-free, vegan and low-fat this snack is rich in zinc, magnesium and other nutrients.
You can use pumpkin butter in:
To top your pancakes or waffles.
Use as a spread. We put it on this easy date bread this morning for yummy breakfast.
Use in smoothies.
Use as ice cream topping. For healthy ice cream, check out this recipe.
Mix with yogurt.
For a quick dessert, layer granola, yogurt and pumpkin butter in a clear glass.
Eat with muffins.
Mix into your morning oatmeal.
Use as a dip for apple slices.
And my personal favorite: eat with a spoon!
Homemade Pumpkin Butter From Scratch
By November 6, 2012Published:
- Yield: 2-3 cups
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
Easy vegan and gluten free healthy pumpkin butter snack.
- 3 cups pumpkin puree homemade
- 1/2 cup Pure maple syrup
- 2 teaspoons Cinnamon
- 2 tablespoons lemon zest finely grated
- 1/2 teaspoon nutmeg
- pinch Sea salt
- 2 teaspoons Fresh lemon juice
- 1/2 teaspoon Ginger freshly grated
- 1 teaspoon Vanilla extract
- Put all ingredients, except for vanilla in a medium pot. Simmer, covered for 25-30 minutes. Every 5 minutes, open the lid and gently mix. Be careful, as the mixture is likely to be bubbling. The butter is cooked when it reduces in size and the mixture becomes homogenous. Add apple juice, if the mixture gets too thick and starts to burn. Allow it to cool. Mix in vanilla, then transfer to a clean jar. Store in the fridge.