Pumpkins are high in alpha-carotene, lutein, beta-carotene, vitamin C, potassium, magnesium and zinc. They are a great source of fiber, which helps to curb the appetite. The phytonutrients found in pumpkin protect the eyes and skin from oxidative damage. Also, the phytosterols present reduce blood cholesterol, enhance the immune response and decrease the risk of some cancers.
- 1 3/4 cups or 15-oz can pure high-quality pumpkin
- 1/4 cup honey
- 3 tablespoons pure maple syrup (I prefer Grade B because it has a bolder flavor)
- 2 tablespoons apple juice
- 1 teaspoon ginger*
- 1/4 teaspoon cinnamon*
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- pinch of salt
Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let it cool completely before covering and refrigerating.
*If you want your pumpkin butter more on the sweet side, use 1 teaspoon cinnamon and 1/4 teaspoon ginger.