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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tablespoons 22g Recipe makes 24 tablespoons) The following items or measurements are not included below: 1/2 lemons, zest of |
||
| Calories 10 | ||
| Calories from Fat 0 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 2.6g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.5g | ||
| Protein 0.2g | 0% | |
Ingredients
- 1 (15 ounce) can pumpkin
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 lemon, zest of
- 1/3 cup toasted pumpkin seeds (optional)
Directions
1
Mix all the ingredients in a saucepan and cook over medium heat, stirring constantly. Cook the mixture for 15 to 20 minutes until it reduces by one quarter.2
Sprinkle the toasted pumpkin seeds on top (if using) and serve. If not using immediately, store the pumpkin butter in an airtight container in the fridge for up to 1 week.
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- Preparation > Time to Make > < 15 mins
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