While most pumpkin butter recipes use a large amount of white granulated sugar, using agave nectar not only results in a smooth, clear tasting pumpkin butter but also makes this tasty spread suitable for vegans and persons who want a pumpkin butter with a lower glycemic index and glycemic load.
Stirring is crucial in this recipe to prevent burning your pumpkin butter. If you must walk away, add a few tablespoons of apple juice and turn down the stove heat to medium-low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)
Makes about 2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 15-oz can pumpkin puree
- ½ cup agave syrup
- 1 t. cinnamon
- ½ t. ginger
- ¼ t. ground cloves
- 1/8 t. nutmeg
- Pinch of salt
Preparation:
Combine the pumpkin and agave nectar 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 about 5 minutes more. Remove the pan from heat, and transfer your pumpkin butter to a small heat-proof dish or jar. Let cool completely before covering and refrigerating. Pumpkin butter will keep for about 2 weeks in a covered container in the refrigerator.
