With pumpkin butter you can smear pancakes, cake bakes, bread, fruit pulp… The possibilities are unlimited! Play your spice at will, but whatever you add, the result will be fantastic!
850 g pumpkin puree
130 g of brown sugar
60 ml maple syrup
120 ml of unsweetened apple juice
1 tablespoon lemon juice
1/2 teaspoon cinnamon
pinch of salt
Place all ingredients in a larger saucepan and switch on the hotplate at medium temperature and stir until melted and mixed. When bubbles begin to occur, lower the temperature and simmer for 15-20 minutes, occasionally stirring to avoid sticking.
If you want, add more sugar or maple syrup to pumpkin, lemon juice, if you like the sour, cinnamon — to feel a stronger taste… Remove from the fire and when it’s done, transfer it to a larger glass jar.
The pumpkin butter thus prepared is stored in a refrigerator for up to two weeks.