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
Zest osf 1/2 organic lemon
Pinch sea salt
Stir together all of the ingredients. Store in a jelly jar or resealable container.