Ingredients: 4 cups pumpkin puree (canned or homemade) 1/2 cup pure maple syrup 3 teaspoons fresh lemon juice
1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger) 1 teaspoon vanilla extract 1/4 teaspoon sea salt
Instructions: Combine Ingredients: In a medium saucepan, add the pumpkin puree, maple syrup, lemon juice, pumpkin pie spice, vanilla extract, and sea salt. Stir well to combine.
Cook the Mixture: Place the saucepan over medium-high heat. Once the mixture starts to bubble, reduce the heat to medium-low. Cover the pot with the lid slightly ajar to allow steam to escape, which helps the mixture thicken.
Simmer: Cook for about 20-25 minutes, stirring occasionally, until the pumpkin butter thickens to your desired consistency.
Cool and Store: Remove from heat and let it cool completely. Transfer the pumpkin butter to a container with a tight-fitting lid and store it in the refrigerator. It should last for about 1-2 weeks.
This Maple Pumpkin Butter is not only easy to make but also a delightful addition to your fall breakfast table! Enjoy the warm, cozy flavors of autumn.
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