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.
- 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.
- Remove from heat and let cool slightly before using. Refrigerate for up to 2 weeks or freeze for up to 1 month.
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