Recipe: Healthy Pumpkin Butter
This is a wonderful recipe that is appropriate for vegans and those seeking a low glycemic and healthy option.
1 15-oz can pumpkin puree
1/2 cup agave syrup
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
1/8 t. nutmeg
Pinch of salt
Combine the pumpkin and agave nectar in a small saucepan over medium heat, mixing until well combined. Stirring constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for about 5 minutes more.
Remove the pan from heat, and transfer your pumpkin butter to a small heat-proof dish or jar.
Let cool completely before covering and refrigerating.
Pumpkin butter will keep for about 2 weeks in a covered container in the refrigerator.
Andrew Pacholyk, MS. L.Ac
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