Sugar free pumpkin butter goes well with gluten free pancakes, gluten free waffles, gluten free bread, or dabbed on slices of apple. It's the perfect fall breakfast or snack.
Author: Thyme and Tarragon
Recipe type: Breakfast
Ingredients
15 ounce can pumpkin puree
½ cup xylitol
¼ cup unsweetened apple cider
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon nutmeg
Instructions
Add all ingredients to a saucepan and stir to combine.
Heat on medium-high until it starts to bubble, then turn to low and simmer, stirring occasionally, for 20-30 minutes to thicken the butter and deepen the warm fall flavoring.
Let cool before storing in glass jar. Can be refrigerated for up to two weeks.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/sugar-free-pumpkin-butter/