A sweet caramel-like texture coupled with a wonderful pumpkin spice flavor. This Fall-inspired butter is the perfect way to use up that extra pumpkin puree and will have you drizzling it on everything!
Add all the ingredients into a small saucepan.
Heat over medium heat and stir to combine.
Turn the heat to low. Simmer uncovered for about 10 minutes or until the texture thickens, stirring frequently.
Taste and adjust if needed. Add more coconut sugar for sweetness, lemon juice for acidity, and more pumpkin spice depending on preference.
Cool completely and transfer to a sealed jar. Use it as a dip with green apples, spread it over toast, add it to your morning oatmeal, or drizzle it on some ice cream (the options are endless)!
Store any remaining pumpkin butter in a sealed jar in the fridge for about a week.
Coconut Sugar - I like using coconut sugar in this recipe instead of maple syrup as the sweetener because of the flavor it gives. But if you don't have coconut sugar, you can use brown sugar or more pure maple syrup, but be sure to keep cooking since you are adding additional liquid with the maple syrup (I've only ever used coconut sugar)