Page 29 - Cinnamon e-book

Pumpkin Butter

1 - 29oz can pumpkin puree (not pumpkin pie filling)

⅔ cup coconut sugar (or substitute organic brown sugar)
¼ cup grade-A maple syrup

½ cup unsweetened apple juice

1 teaspoon ground nutmeg
2 teaspoons lemon juice

1 toothpick Ginger oil

1 toothpick Cinnamon Bark oil
1 toothpick Clove oil

Add all ingredients to a large saucepan over medium-high heat. Stir to

combine. Once mixture begins to bubble, reduce heat to a simmer. Cook

uncovered 15–20 minutes, stirring occasionally.

Taste and adjust spices as desired. Cool completely and use immediately,
immediately, or store in a glass container in the fridge for up to two

weeks. Add this delicious butter to scones, muffins, toast, waffles,

pancakes, oatmeal, and more.

Tip

As the butter thickens the boiling pumpkin mixture can easily splatter
and burn. To help with this you can cover the sauce pan with a lid,

propped open with a spoon to allow steam to escape, and wear long

sleeves to protect your arms as you stir.