I love pumpkin. No, I really love pumpkin. I am not one of those fall-weather pumpkin spice junkies who dress in brown and beige while running off to Starbucks at the drop of the first leaf and then forgets it exists when Peppermint Mochas hit the menu. And, no, I don’t think there should be pumpkin spice everything. Pumpkin is something I have no trouble eating year round, though I will admit that it tastes better in the fall.
So, imagine my joy when my friend from Maine, Barbara Coffin, posted that she was making pumpkin butter, and better yet, IT WAS PALEO!!!
The original recipe Barbara was using came from a publication called Young Living for Life and their unaltered recipe, which uses essential oils, can befound, unaltered, right here.
Anyone who knows me well knows I’m NOT into essential oils. I’m one of those people who point and laugh and make fun of those of you who are (No hard feelings. It’s just for my entertainment.). So, needless to say, I don’t exactly have oils laying around the house to use for yummy spreads. I didn’t call on Mom this time but adapted this recipe on my own. Here’s how I made it.
15 oz. (1 regular can) of pure pumpkin puree
15 oz. unsweetened applesauce (I literally just poured the applesauce into the empty pumpkin can and then poured it into the sauce pan.)
2/3 cup pure maple syrup
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1. Mix all ingredients in a medium sauce pan.
2. Bring simmer over medium heat and let simmer for 45-55 minutes, stirring occasionally. I lowered my heat to medium low (set the stovetop on 3 rather than 5) about 20 minutes in. It pops all over the place, so stand back when you’re not stirring.
3. When you can pull the spoon out of the mixture and nothing drips off, it’s done. Spoon into little jam jars and cool before putting the lids on. Keep refrigerated.
I think this is my new favorite topping for my Paleo pancakes.