Pumpkin Butter

Image: 8 ounce oval ramekin filled with pumpkin butter sauce.

Description: I love adding pumpkin flavor to recipes in the Fall season and this spiced pumpkin butter is a great way to add pumpkin flavors to all sorts of fall-inspired treats!

Yield: Recipe makes about 2 1/2 cups of pumpkin butter

Ingredients:

• 2 cups pumpkin puree canned or fresh (about one 15 ounce can)

• 1 cup coconut cream (optional but highly recommended)

• 1/2 cup dark brown sugar

• 1/2 cup pure coconut nectar (or Molasses or Maple Syrup)

• 1/2 cup water

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon fresh grated nutmeg

• 1 teaspoon ground cloves

• 1/2 teaspoon fresh grated ginger

• 1/4 teaspoon sea salt

Instructions:

Combine all ingredients in a heavy-bottom saucepan.

Bring to a boil, then immediately reduce the heat to low heat. Low heat is necessary to keep the pumpkin butter from sputtering out of the pan too much during cooking.

Simmer on low for 15-20 minutes, stirring often, until the pumpkin has become caramelized and dark brown, with a thick and shiny consistency. It is important to remember to stir frequently and use a heavy-bottomed pan to prevent the butter from burning.

Remove from pan and store in an airtight jar until ready to use.

Notes:

Pumpkin butter can be stored in the fridge for up to 7 days or in the freezer in airtight containers for one month.