Pumpkin Butter (Paleo, refined sugar free, dairy free)
Serves: Makes about 2 cups
  • 1 medium-sized Sugar Pumpkin (about 3½ pounds)
  • ⅓ cup Apple Cider
  • ¾ cup Sucanat Sugar
  • ⅓ cup Maple Syrup
  • 4 teaspoons ground Cinnamon
  • ½ teaspoon ground Nutmeg
  • ¼ teaspoon ground Cloves
  • 1 teaspoon Lemon Juice
  • 1½ teaspoons Vanilla extract
  • Pinch of Pink Himalayan Salt
  1. Cut the pumpkin in half, from top to bottom. Scoop out the seeds. Place the pumpkin cut sides down an oiled baking sheet and roast at 400 degrees for 30-40 minutes, or until pumpkin flesh is soft. Remove from the oven and let cool.
  2. When the pumpkin is cool, remove the skins with a knife and place the cooked pumpkin flesh in a food processor. Add the apple cider and process until completely smooth. Scoop pumpkin puree into a saucepan.
  3. Add the sucanat sugar, maple syrup, cinnamon, nutmeg, and clove to the saucepan and whisk until combined. Bring to a simmer over medium/high heat. Reduce heat to medium and cover with a lid. Cook for 10-15 minutes, or until butter has thickened up to a spreadable consistency. Do note that the butter will thicken as it cools, as well.
  4. Remove saucepan from heat and stir in the lemon juice, vanilla, and salt. Store in an airtight jar in the fridge for several weeks.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/11/12/pumpkin-butter-paleo-refined-sugar-free-dairy-free/