Gingerbread Pumpkin Butter

Here’s a last minute holiday gift perfect for anyone on your list! Classic pumpkin butter gets a holiday makeover with a healthy helping of blackstrap molasses and ginger. Thick, creamy, sweet, and slightly tangy, it makes a great hostess gift or stocking stuffer. Just package it up in a jar, and top with a gift tag or bow for an extra special touch. Happy holidays!
Gingerbread Pumpkin Butter // Naturally Lindsey
This recipe is:
• Gluten-free
• Dairy-free
• Soy-free
• Refined sugar free
• Vegan
Gingerbread Pumpkin Butter // Naturally Lindsey
Gingerbread Pumpkin Butter (makes about 2 cups)
• 3 cups organic pumpkin puree (fresh or canned)
• 2-3 tablespoons pure maple syrup, grade B
• 1/2 cup sucanat or coconut sugar
• 1 tablespoon blackstrap molasses
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• half a pinch each ground cloves and allspice
• 1 inch fresh ginger root, peeled (optional)
1. Whisk all ingredients except ginger root together in a medium sized saucepan. Added the ginger root and stir over medium heat continuously until bubbling, about 10-15 minutes. Remove from heat and cover for 30 minutes.
2. Remove the ginger root and give the mixture a final whisk. Chill in the refrigerator 1-2 hours until cold and transfer into small jars.
Keep it for yourself or gift to friends and family! I absolutely love this swirled into oatmeal or yogurt, or spread onto toast or pumpkin bread :) Enjoy!

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