Sweet Indulgences - Pumpkin Butter {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

Ingredients:

• 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

Instructions:

• 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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