Tuesday, September 24, 2013

Sweet Indulgences - Pumpkin Butter {Dairy Free}

Pumpkin Butter recipe (dairy free)

Now that it's officially Fall, my mind turns to all things pumpkin.  I love, love, love pumpkin butter and this recipe is my favorite!  It's non-dairy and a healthier version without white sugar.  I'll have a jar of it in my fridge from now until Christmas ... perhaps longer.  Hope you enjoy!

Pumpkin Butter 
recipe adapted from About.com Dairy Free Cooking
Prep Time:  15 min
Cook Time:  15 min
Makes:  Approx 2 cups

  • 1 15-oz can pumpkin puree
  • 1/4 cup agave syrup
  • 1/4 cup maple syrup
  • 1 t. cinnamon
  • ½ t. ginger
  • ¼ t. ground cloves
  • 1/8 t. nutmeg
  • Pinch of salt
  • In a small saucepan, combine the pumpkin puree, agave & maple syrups with a whisk.  Stirring constantly, cook over medium heat for 15 minutes until thickened.  The color will darken considerably.
  • Stir the spices and salt together in a small bowl and add to the pumpkin mixture.  Combine with whisk and cook for another 5 minutes.  
  • Remove from heat and allow pumpkin butter to cook in a jar before sealing and putting in the refrigerator.
I love using pumpkin butter on:
  • Toasted english muffins w/ ricotta cheese, extra cinnamon & a drizzle of honey - heavenly!
  • A dollop on vanilla ice cream
  • A warm slice of pumpkin bread 
  • On corn muffins
Have a sweet day!

Image via:  Flickr | photo by Susan Wolfe

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