I could get used to Saturday mornings like this. Toasted sourdough, vegan cream cheese, and a large slab of homemade pumpkin butter.
Even more appropriate that we are heading to a pumpkin patch this morning -- I keep saying we are going for Harper, but secretly I know its just as much for me.
Dip your apples, your crispy bread, or your fingers -- I wont tell.
Cheers to the season of pumpkin!
Ingredients
1 can pumpkin puree, about 1 1/2 cups
1/2 cup unsweetened applesauce
2 tbsp water
1 tbsp lemon juice
3 tbsp coconut sugar
1/4 cup honey
1 cinnamon stick
1 1/4 tsp pumpkin pie spice
1/4 tsp sea salt
Directions
Add all of the ingredients into a large sauce pot or pan over medium heat, stir to combine.
Bring your mixture to a low boil/ bubble, stirring frequently, and then reduce your heat to a simmer.
Allow your butter to simmer for 25- 30 minutes, continuing to stir frequently.
Your mixture should darken in color and thicken up quite a bit.
Taste and adjust your flavors -- more honey for sweetness, lemon for tartness, or a pinch more sea salt.
