Paleo Spiced Pumpkin Butter
Warm, fragrant, and deeply spiced, this pumpkin butter is the kind of spread that makes you want to slather it on everything in sight. The combination of Ceylon cinnamon, ginger, and turmeric gives it a complex, almost exotic warmth, while maple syrup and apple cider vinegar balance the sweetness with just enough brightness. Most store-bought pumpkin butters are loaded with refined sugars and additives that don't fit a grain-free, whole-foods lifestyle — this one keeps things clean with nothing but real, recognizable ingredients. The slow simmer on the stovetop is where the magic happens, coaxing the mixture into a thick, glossy spread that clings beautifully to a spoon. It thickens even further as it cools, so by the time it's jarred up, the texture is absolutely perfect. Use it as a dip for apple slices, stir it into almond butter, or just eat it straight from the jar — no judgment here.
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Learn more →Ingredients
16 servings
- 1 can (15 oz) pumpkin purée
- ⅓ cup maple syrup
- 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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