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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Maple Pumpkin Butter: Vegan, Refined Sugar-Free & Paleo-Friendly

    Maple Pumpkin Butter: Vegan, Refined Sugar-Free & Paleo-Friendly

    4
    By Alisa Fleming on October 15, 2018 Condiments and Salad Dressings, Dairy-Free Recipes

    The wonderful maple pumpkin butter recipe below comes from my good friend Hannah, popular vegan author and blogger at Bittersweet. Besides spreading it on toast, she uses this maple pumpkin butter in sweet recipes, like these Banana Pumpkin Spice Muffins.

    Maple Pumpkin Butter Recipe - vegan, refined sugar-free and paleo-friendly

    Special Diet Notes: Maple Pumpkin Butter

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, top food allergy-friendly, and paleo-friendly.

    5.0 from 1 reviews
    Maple Pumpkin Butter
     
    Print
    Prep time
    5 mins
    Cook time
    15 mins
    Total time
    20 mins
     
    This is a very straightforward, simple pumpkin butter. Yet, every time I spread a dollop atop a slice of toast or muffin, the warm delicious flavor makes me happy for fall.
    Author: Hannah Kaminsky
    Serves: 2 cups
    Ingredients
    • 1 (15-ounce) can pumpkin puree
    • ¼ cup maple syrup (can increase for sweeter pumpkin butter)
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground cloves
    • Dash ground nutmeg
    • Pinch sea salt
    Instructions
    1. Put the pumpkin and maple syrup in a small saucepan over medium-low heat and stir to combine. Cook, stirring frequently, for about 10 to 15 minutes, or until the mixture had thickened to your desired consistency.
    2. Remove from the heat and whisk in the cinnamon, allspice, cloves, nutmeg, and salt.
    3. Cool completely and store in an airtight contain in the refrigerator or freezer.
    3.5.3226

    Key Ingredients & Supplies: Maple Pumpkin Butter


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Kathy Hester on November 26, 2018 2:37 pm

      Love that it is simple, but tasty. I especially love that it is vegan as some people put all kinds of things in butters like this.

      Reply
    2. Jules Shepard on October 19, 2018 1:01 pm

      Well – I have all the ingredients and just happen to have some free time this weekend! Perhaps I’ll be giving this a try…looks YUMMY!

      Reply
      • Alisa Fleming on October 19, 2018 6:41 pm

        I hope you get the chance to make it Jules! Would be great on one of your home-baked gluten-free goodies.

        Reply
    3. Pingback: Vegan Pumpkin Banana Muffins Recipe with a Sweet Cinnamon Infusion

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