This was my first time making pumpkin butter! I think it's been on my to-do list for about 3 years now. It's incredibly easy and of course it tastes so wonderful.
I'm not a coffee drinker but I love warm drinks in the morning. So this homemade pumpkin butter mixed with the milk for a pumpkin latte was perfect!
Then of course just eating it on some homemade gluten free bread is superb as well! This recipe made a lot but it stores in the refrigerator for a long time. Not that ours lasted very long though!
Pumpkin Butter Recipe
Adapted from Gluten Free Easily
2 - 15 oz. cans pumpkin
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup honey
pinch of sea salt
Mix ingredients together well in a heavy pot and cook over low heat, stirring constantly. Cook until thick-ish. Let cool and store in refrigerator.
Pumpkin Latte Recipe
1 1/2 cups milk (or almond milk)
3 tbsp. pumpkin butter
Heat milk and pumpkin butter slowly while stirring constantly until warm. Serve with whipped cream if desired.
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This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at Mom's Sunday Cafe
Tasty Tuesday at Permanant Posies
Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on the Menu at Dining with Debbie
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
Mommy Club at Crystal and Co.
Recipe of the Week at Family Fresh Meals