This pumpkin butter has this wonderful pumpkin flavor enhanced by simple spices such as cinnamon, nutmeg, and clove.
And to top it all off, it had to be fermented.
Making your own homemade pumpkin butter couldn’t be easier. Throw everything in a pot, stir it all together, and cook it for a little bit. Use this pumpkin butter in oatmeal and spread it on cream cheese toast or a grain free muffin.
Fermented Pumpkin Butter
2 15oz canned pumpkin (or 3 1/2 cups fresh) or thick pumpkin purée
1/4 cup apple juice
1 cup coconut sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove (optional)
1 teaspoon ginger (optional)
1 teaspoon vanilla
pinch of salt
1/2 teaspoon culture starter (yogurt, whey, sauerkraut, raw apple cider vinegar are all starters)
1/2 teaspoon fresh lemon juice
Place all ingredients except the lemon juice and culture starter into a pot and mix.
Bring the mixture to a boil.
Lower the heat and simmer for 35 minutes.
Allow the pumpkin butter to cool.
Add the lemon juice and culture starter and mix well.
Place into a quart sized mason jar, add the lid, and allow to ferment at room temperature for 24 hours.
Move the jar to the fridge and enjoy!