Ingredients

4 cups pumpkin puree (yielded from 2 small 4-6″ baking pumpkins)
1/4 cup apple cider
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp stevia or agave (to taste)

Directions

To Roast the Pumpkin

• Heat the oven to 350 degrees F.
• Wash the exterior of the pumpkins, cut them in half, and remove the seeds and stringy stuff (save seeds for later baking).
• Lay the pumpkin cut side down on a baking sheet covered in tin foil (spray the foil with olive oil or wipe it with a dab of coconut oil on a paper towel). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow them to cool so that you can handle them.

Pumpkin Butter Instructions

• Scoop out the roasted pumpkin and place 4 cups into mixing bowl or stand mixer. Add the apple cider, spices, and stevia and mix until incorporated.
• Place into a medium size sauce pot and bring to a boil over medium heat.
• Reduce heat and simmer for another 30 minutes, stirring often.
• Mixture will thicken and reduce. Remove from heat and allow to cool.
• Store in an airtight container in the frig (or you may can it, if you are into canning). Serve over waffles, pancakes, bread, oatmeal, yogurt, frozen yogurt!

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