This pumpkin butter recipe is extremely easy and very healthy!
Make this tasty recipe when you fancy a change from ordinary everyday spreads for your bread. It is healthier than dairy butter, and is perfect for vegetarians and vegans.
If you can't get maple syrup where you live, you can use honey. You might like to experiment with the spices to get the combination you like best. Some people also just sweeten theirs with apple juice.
Mix all the ingredients together in a large non-stick saucepan and bring to the boil slowly. Stir frequently. Once it starts to boil, reduce the heat and simmer until it is thick and glossy. It will take about 20 minutes for fresh pumpkin puree and a bit less if you use a can. Keep an eye on it, and stir regularly so it doesn't dry out too much.
Cool and store in airtight containers in the fridge. This recipe is not suitable for long term storage or canning. It can be frozen for a few weeks though.
Serve on toast, sourdough bread or on pancakes or waffles for a autumnal treat. You could even use it as a topping on yoghurt for a healthy breakfast!