Everybody and their mother has a recipe for pumpkin butter. I like mine because it’s easy. I can only get fresh pumpkin here in Cotonou, so that’s what I use. For the love of God, don’t roast a whole goddamn pumpkin just for this recipe. Use the canned stuff. Apple cider can be substituted for apple juice, but I like the tartness that comes from good fresh juice.
- 1c pumpkin purée
- 1c apple juice
- 1 1/2T brown sugar (more or less to taste)
- 1/2t pumpkin pie spice
Mix. Bring to a soft boil. Simmer for 10 minutes or until it reaches desired thickness. Refrigerate for 3-5 days. It tastes even better the next morning.
This recipe makes about 1 cup (I am a greedy bastard, so that’s only 4 servings in my kitchen).
Serving size: 1/4c | Calories: 70 | Fat: 0.1g | Carbs: 14.9g | Fiber: 1.8g | Protein: 0.6g