Fall is my favorite season, hands down. There are so many reasons I love fall – the crisp weather (cold enough to wear a hoodie, but no winter coats yet), the gorgeous colors, the anticipation of the holidays, the focus on celebration, being thankful, and spending time with loved ones, and – OF COURSE – the food!
We all recognize the pumpkin as one of the most common symbols of autumn. Pumpkin pie is perhaps the most widely-used recipe, but there are many other unique (and healthy) ways to use pumpkin this fall. I was flipping through Better Homes and Gardens – “Autumn’s Best” issue and came across a healthy and delicious recipe for pumpkin butter.
Pumpkin butter is a great spread for muffins or crusty breads. It’s the perfect autumn breakfast accompaniment – use it on a bagel instead of cream cheese (or in addition to cream cheese!), spoon it onto your pancakes or waffles, eat it with granola, mix into your oatmeal or vanilla yogurt.
This pumpkin butter recipe is dairy-free and sweetened with maple syrup and apple juice (no refined sugars or artificial sweeteners, yay!)
- 4 cups pumpkin puree
- 1 1/4 cups pure maple syrup
- 1/2 cup apple juice
- 2 tbsp lemon juice
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Combine all ingredients in a pot on the stove. Bring to a boil. Reduce heat to medium, stir and simmer uncovered about 25 mins (or until thick). Remove from heat. Cool. Store up to 1 week in refridgerator, 6 months in freezer. (Recipe courtesy of Better Homes and Gardens magazine).