Ingredients
2 cups canned pumpkin puree
1/2 cup maple syrup
1/2 cup unsalted butter, melted
2 cinnamon sticks
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of sea salt
Instructions
In a large heavy-bottomed pot, combine pumpkin puree, cinnamon sticks, ground nutmeg, ginger, and cloves
Heat over medium until the mixture reaches 180°F (82°C) and begins to thicken
Stir in maple syrup and maintain a gentle simmer for 30-40 minutes, whisking frequently until it reaches a spreadable jamlike consistency
Remove cinnamon sticks
Stir in melted butter until fully emulsified
Let cool slightly before transferring to a sterilized jar
Refrigerate until chilled before using
Notes
Use unsalted butter for precise sodium control
For vegan version, substitute vegan butter
Storage: Refrigerate up to 3 months
Adjust spice levels to personal taste, adding more ginger for warmth
- Prep Time: 10
- Cook Time: 30
- Category: High Protein Meals
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg