Pregnancy Friendly Spiced Pumpkin Butter
Warm, fragrant, and deeply satisfying, this spiced pumpkin butter is the kind of spread that makes every piece of toast feel like a treat. Pumpkin purée brings a natural richness along with folate and beta-carotene — nutrients that matter a lot right now — while maple syrup keeps things sweet without refined sugar. Ceylon cinnamon is a thoughtful choice here, since it's the milder, lower-coumarin variety often recommended when you're being more careful about what goes into your body. The ginger adds a gentle warmth that can also be a welcome friend during queasy stretches, and turmeric rounds out the spice blend with its earthy depth. Everything simmers low and slow until it thickens into a glossy, spoonable butter that's completely free of anything you'd need to second-guess. Spread it on toast, swirl it into oatmeal, or dollop it onto pancakes — it stores beautifully in a glass jar and gets even better as it sits.
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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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