Pumpkin Butter

I've always heard about pumpkin butter and was actually reluctant about it. I know as a pumpkin lover that sounds crazy right? I think I just couldn't get the pairing of pumpkin and butter out of my head. It's actually more comparable to apple butter and reminds me of a jam almost.

It is actually delicious and can be used for things other than putting on top of toast. If you heat a tablespoon or so of it with some skim milk until the two are combined and add that to your coffee with some pumpkin pie spice and a dallop of fat free cool-whip you can have yourself a homemade pumpkin spice latte! I will have to come up with a recipe and post it sometime here before my favorite season is long gone.

Pumpkin Butter
From danicasdaily.com

Ingredients:

1 15-oz can pumpkin puree
1/2 cup agave syrup or honey
1 Tbsp Pure Maple Syrup
1/2 tsp Pure Vanilla Extract
1 tsp Cinnamon
3/4 tsp Pumpkin Pie Spice
Pinch of salt

Directions:

Combine the pumpkin, agave nectar, maple syrup and vanilla extract 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 an additional 5 minutes. Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating. Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.