Can you stand it?

Pumpkin Butter l sherisilver.com

And yes, it’s vegan and gluten-free.

And ridiculously easy.

And just. So. Delicious.

Simply combine all the ingredients in a pot, simmer till thickened, and cool.

Pumpkin Butter l sherisilver.com

And then?

Well THEN, you top it, swirl it and mix it into EVERYTHING. Toast, pancakes, parfaits, oatmeal, ice cream, English muffins – I could go on and on.

A quick search will reveal hundreds of recipes that use pumpkin butter – and you will be AT THE READY, my friends.

I’ll be sharing a cute recipe myself next week; let me know how you use it!

Pumpkin Butter

1 can (14 – 16 ounces) pumpkin puree
1/4 cup unsweetened apple juice
1/4 cup maple syrup
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each ground nutmeg and cloves
pinch of kosher salt
1 teaspoon fresh lemon juice

Place all ingredients except the lemon juice in a medium saucepan. Bring to a boil and reduce heat to medium-low. Simmer for 30 minutes or till thickened, stirring occasionally. Remove from heat, stir in lemon juice and let cool completely. Store covered, in the fridge, for up to one month (can freeze for longer storage).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More vegan, pumpkin and wheat-free recipes on Pinterest!

Pumpkin Butter l sherisilver.com

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