Pumpkin Butter

I adapted this from Danica’s recipe. I tweaked the spices to meet our tastes!

  • 1 15 oz. can pumpkin puree
  • 1/2 cup dark agave syrup
  • 1 tablespoon pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Combine pumpkin, agave, syrup and vanilla in a small saucepan over medium heat, mixing until well combined. Stirring constantly cook for about 15 minutes or until mixture thickens and smooths out. (Mine was never completely smooth…) Stir in spices and salt and cook for another five minutes. Remove from heat and transfer to a small glass bowl. Let cool completely then cover and refrigerate for up to two weeks.

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