Delicious Living
  • 1 cup organic pumpkin puree
  • 1/2 cup natural cane sugar
  • 1 teaspoon organic maple flavoring or 2 teaspoons pure maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon lemon juice
  • dash of sea salt

Pumpkin Butter

Courtesy of Hanson Mesa Bed & Breakfast | Delicious Living
  • Serves: 1 people
  • Calories per serving: 55

A fabulous complement to the Pumpkin-Almond Bread, this sweet butter served at Hanson Mesa Bed & Breakfast also enhances plain toast, waffles, and pancakes. If you like, substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg, and cardamom. To make for gifts, quadruple this recipe and transfer to eight 1/2-cup canning jars; process as described.

  1. Combine all ingredients in a nonaluminum pan over medium heat; simmer, stirring constantly, until flavors are well blended. Bring to a slight boil for 5 minutes. Pour into two hot, sterile 1/2-cup jars, leaving 1/2 inch at the top. Cap with hot, sterile lids. Process in a boiling bath for 20 minutes. Remove with tongs to a towel. Be sure lids are taut (no movement when pressed).
  2. Cool and be sure to refrigerate (even after sealing) for freshness; pumpkin butter is not shelf stable. Use within 1 month.

PER SERVING (2 tablespoons): 55 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 1g fiber, 21mg sodium

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