Pumpkin Butter
  • 1cup organic pumpkin puree
  • 1/2cup natural cane sugar
  • 1teaspoon organic maple flavoring or 2 teaspoons pure maple syrup
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon ground allspice
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon ground cardamom
  • 1teaspoon lemon juice
  • dash of sea salt
  1. Combine all ingredients in a nonaluminum pan over medium heat; simmer, stirring constantly, until flavors are well blended. Bring to a slight boil for 5 minutes. Pour into two hot, sterile 1/2-cup jars, leaving 1/2 inch at the top. Cap with hot, sterile lids. Process in a boiling bath for 20 minutes. Remove with tongs to a towel. Be sure lids are taut (no movement when pressed).
  2. Cool and be sure to refrigerate (even after sealing) for freshness; pumpkin butter is not shelf stable. Use within 1 month.
Recipe Notes
Nutrition Facts
Pumpkin Butter
Amount Per Serving
Calories 55
% Daily Value*
Sodium 21mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 tablespoons): 55 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 15g carb, 1g fiber, 21mg sodium