Pumpkin Butter

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.

Ingredients

• 1c pumpkin purée
• 1c apple juice
• 1 1/2T brown sugar (more or less to taste)
• 1/2t pumpkin pie spice

Directions

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.

Nutrition Information

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: 0.6gdeeo