Monday, October 5, 2009
There's nothing that says fall like pumpkins. Our family loves all-things pumpkin (pumpkin bread, pumpkin cookies, pumpkin pie). This pumpkin butter is so easy to make, and it turns all sorts of foods into pumpkin delights. Spread it on gluten-free toast or "welcoming kitchen friendly" muffins, heat it up and pour it on sorbet or coconut-based ice cream, or drop a dollop onto our waffles or pancakes.
We shared this recipe as part of Slightly Indulgent Tuesdays and Allergy Friendly Fridays; please check out the other great recipes.
1 15-ounce can pumpkin
3 tablespoons pure maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
Stir to combine all ingredients.
Store pumpkin butter in a covered jar or container in the refrigerator for up to one week.
Kim & Megan