Nothing gets me in the mood for Fall like pumpkin. When I visited Trader Joe’s recently, I was happy to see an entire shelving area of all pumpkin products. Most items were on the more process-y side, but some things looked delish. I spotted pumpkin butter on the shelf and decided… I could make it myself.
Maple Pumpkin Butter
2 – 15 oz cans of organic pumpkin
4 Tbsp maple syrup
½ cup of honey
1 Tbsp lemon juice
2 tsp vanilla
1 Tbsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
A pinch of sea salt
Combine all ingredients in a medium saucepan and heat until boiling. Reduce heat to low and simmer for 30 minutes, stirring frequently. Allow to cool.
My favorite way to eat pumpkin butter is spread on crackers or toast with a layer of cream cheese or crème fraiche. It would also be delightful on top of baked brie or mixed into plain yogurt.
What’s your favorite pumpkin-y food?
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