Dairy-Free Pumpkin Pie Butter
Prep time
Cook time
Total time
This is a traditional, sweet fruit butter with warm pie spices. If you're looking for a less sweet pumpkin pie butter, you can cut the sugar by up to half, or use coconut sugar. Or for a deeper flavor, substitute part of the sugar with brown sugar.
Author: Adapted from Eleanor Johnson
Recipe type: Sauce
Cuisine: American
Serves: about 4 cups
Ingredients
- 1 (29-ounce) can pumpkin puree (or about 3½ cups cooked pumpkin puree)
- 1½ cups sugar
- ¾ cup apple juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ⅛ teaspoon salt
Instructions
- Put the pumpkin, sugar, apple juice, cinnamon, nutmeg, ginger, cloves, and salt in a large saucepan and stir until smooth.
- Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer, stirring frequently, for 30 minutes, or until thickened.
- Cool and store in an airtight container in the refrigerator, or freeze to enjoy at a later date.
Notes
Slow Cooker Option: Place all ingredients in your slow cooker, and stir to combine. Heat on low for 4 to 6 hours, or on high for 2 to 3 hours, checking in periodically to stir.
Nutrition Information
Serving size: 2 tablespoons Calories: 47 Fat: .1g Saturated fat: .1g Carbohydrates: 12.3g Sugar: 10.8g Sodium: 9mg Fiber: .9g Protein: .3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-pie-butter