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Closeup of gluten free pumpkin butter in stainless steel dish

20-Minute Paleo Pumpkin Butter

  • Author: Chelsea at DoYouEvenPaleo.net
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups 1x
  • Category: Spread
  • Method: Stovetop
  • Cuisine: American

Description

Simple stovetop pumpkin butter recipe that’s paleo, gluten free, nut free, and dairy free! Spread it on toast or pancakes or use as a dip for fruit.


Ingredients

Scale

Instructions

  1. Combine pumpkin, water, maple syrup, lemon juice, pumpkin pie spice, and cinnamon in a saucepan or small pot. Bring the mixture to a boil, then immediately reduce heat to a simmer, ensuring that the mixture continues to softly bubble. Stir occasionally, cooking for 15-20 minutes until the mixture has thickened and deepened in color.
  2. Remove from heat and let cool slightly before using. Refrigerate for up to 2 weeks or freeze for up to 1 month.

Notes

For the Pumpkin Pie Spice: 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice (optional)

Keywords: paleo, gluten free, pumpkin, pumpkin butter

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