Pumpkin Spice Butter (low FODMAP)
5 Minutes prep • 30 Minutes cook • Low FODMAP • Makes 2 cups • Ok to make-ahead: Steps 1 - 4
Pumpkin spice butter is the low FODMAP answer to apple butter — only better! This wonderful spread can be used as a delicious flavoring for other things (overnight oats for example), as a spread on toasted sourdough, mixed into vanilla ice cream, or incorporated into a cocktail. It’s oh so simple to make and it keeps nicely so you can have it on hand.
Ingredients
1 (15 ounce) can of pumpkin (I like Libby’s canned pumpkin)
2 1/2 tablespoons white wine (sauvignon blanc is a good choice)
1/4 cup real maple syrup
1/4 cup light brown sugar
1 1/2 teaspoons vanilla extract
3 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
Directions
(1) Mix: In a medium saucepan, combine the pumpkin, wine, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.
(2) Cook: Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable for about 20-30 minutes.
(3) Finish: Taste, adding more maple syrup if needed to sweeten or salt if needed to make the flavors pop a bit more.
(4) Serve: Remove from the heat and let cool (the pumpkin butter will thicken more as it cools). Use this pumpkin spice butter as a spread on toasted sourdough, as a key component of our pumpkin schmear, and as a foundation for our Great Pumpkin cocktail.
To store, transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer-safe containers for up to 3 months.
Eat and enjoy every bite because you can!
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