Spiced Pumpkin Butter

Call it a fall craving, but the mixture of all those warming spices and pumpkin is awesome, but I want to really taste it. I do not want a weak taste of spices and pumpkin in say, a cookie or a muffin. I’d rather spread the actual spiced pumpkin on something and eat it up. …But that’s just me.

It seems that many recipes call for 1 cup or 1-1/2 cups pumpkin and then we all  have the leftover pumpkin to deal with. The recipe below solved my (not-so-big) dilemma.

For every 1/2 cup you have of remaining pumpkin from whatever it is you made, use this recipe. Or use this recipe x3 or 4 and use the whole can.

For the pumpkin butter:

1/2 cup canned pumpkin puree

1-1/2 tablespoons raw honey

1/4 teaspoon stevia

1/4 teaspoon cinnamon

Dash nutmeg

Dash cloves

Dash ginger

Dash cardamom

Zest osf 1/2 organic lemon

Pinch sea salt

Stir together all of the ingredients. Store in a jelly jar or resealable container.

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
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