Vegan Pumpkin Butter Recipe

The holidays inspire the desire to make spiced foods that store well for long periods of time. This is the nature that awakens within us intuitively given that the external circumstances in our environment call for warming spices and foods to balance the dry and cold qualities of Vata season which only provides a handful of fresh produce.

Today I want to share a Vegan Pumpkin Spiced butter for your holiday cravings! Made with natural ingredients, pumpkin butter is a fall-flavored treat that is sure to please. 

This recipe combines the rich flavors of Ginger, Cinnamon, and Clove oils. All three oils have different benefits when taken internally: Cinnamon maintains the immune system, while Clove supports cardiovascular health, and Ginger assists the digestive system. What a trio! 

INGREDIENTS:

1 29-ounce can pumpkin puree (not pumpkin pie filling)

⅔ cup coconut sugar (or substitute organic brown sugar)

¼ cup grade-A maple syrup

½ cup unsweetened apple juice

1 teaspoon ground nutmeg

2 teaspoons lemon juice

1 drop Ginger oil

1 drop Cinnamon Bark oil

1 drop Clove oil

INSTRUCTIONS

• Add all ingredients to a large saucepan over medium-high heat. Stir to combine.

• Once mixture begins to bubble, reduce heat to a simmer. Cook uncovered 15–20 minutes, stirring occasionally.

• Taste and adjust spices as desired.

• Cool completely and use immediately, or store in a glass container in the fridge for up to two weeks.

**Tips: As the butter thickens the boiling pumpkin mixture can easily splatter and burn. To help with this you can cover the saucepan with a lid, propped open with a spoon to allow steam to escape, and wear long sleeves to protect your arms as you stir.

Once cooked you can add this delicious butter to scones, muffins, toast, waffles, pancakes, oatmeal, and more. For better and longer lasting effects, stored in an air-tight sealed glass jar in the fridge for up to 30 days.

Don’t forget to bless, share a prayer, and enjoy!