AIP Friendly Spiced Pumpkin Butter
Warm, fragrant, and deeply satisfying, this pumpkin butter is the kind of spread that makes a plain piece of cassava toast or a bowl of roasted squash feel genuinely special. The ingredient list is short and intentional — pumpkin purée, maple syrup, apple cider vinegar, and a trio of AIP-compliant spices — so every element earns its place without any of the nightshades, grains, or seed-based spices that can derail a carefully managed protocol. Ceylon cinnamon, ginger, and turmeric bring that cozy, warming depth you'd expect from a fall spread, while the apple cider vinegar adds just enough brightness to keep it from feeling heavy. The slow simmer on low heat is what transforms the mixture from a loose purée into a thick, glossy butter that holds its shape beautifully on a spoon. It makes 16 servings, so one batch goes a long way — store it in a glass jar and reach for it all week. Whether you're spreading it, swirling it into a smoothie, or spooning it over roasted vegetables, this is the kind of simple, nourishing recipe that makes the elimination phase feel a lot less like a sacrifice.
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Learn more →Ingredients
16 servings
- 1 can (15 oz) pumpkin purée
- ⅓ cup maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ¼ cup water
Instructions
- 1
Combine the pumpkin purée, maple syrup, apple cider vinegar, Ceylon cinnamon, ginger, turmeric, salt, and water in a medium saucepan and whisk until smooth.
- 2
Set the saucepan over medium heat and bring the mixture to a gentle bubble, stirring frequently.
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