Ingredients
- 1 cup pumpkin purée
- ¼ cup honey
- ½ lemon juiced
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Add all of the ingredients to a pan over low heat.
- Stir everything together so that everything is mixed well, for about 4-5 minutes, until the color changes from bright orange to a light brown.
- Remove the pan from heat.
- Let cool, and enjoy on toast or however you like it!
- Store leftovers in the fridge for up to a week.
Calories: 30kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3178IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg
Notes
If you want to freeze your pumpkin butter, you can! I recommend filling up an ice cube tray with pumpkin butter, then freezing it. You can pop them out and enjoy in your morning smoothies! How's that for clever!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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