Serve this pumpkin butter with biscuits, toast, and muffins, or use as a frosting on spice cake for breakfast. Or, make a parfait with cake, pumpkin butter, chopped nuts or seeds, vanilla pastry cream for dessert.
15 or 16 ounces can or boxorganic no-sweetener-added pumpkin puree
6tablespoonscoconut, maple, or whole cane sugar
1/4teaspoonfreshly grated nutmeg
1tablespoonpure maple syrup, grade A dark or dark amber
Combine the pumpkin, coconut sugar, maple sugar or whole cane sugar, the cinnamon, ginger, and nutmeg to a medium skillet.
Mix and bring to a low boil, over medium-high heat, stirring frequently. Reduce the heat to medium-low, and cook, stirring frequently with a heatproof spatula, and don’t forget to stir the bottom of the skillet. Continue simmering for 20 to 25 minutes or until smooth, shiny and thickened. You will see the mixture sputter as the liquid evaporates.
Add the tablespoon of maple syrup towards end of cooking. Taste, and add the lemon juice if you feel it can use some brightening. Cook another 5 minutes.
Cool the pumpkin butter. Store in airtight jar in the refrigerator for up to 1 month.
Options: Add a small amount of nut butter and/or miso. Add some more spice of your choosing—maybe clove or more ginger or turmeric.