With the arrival of fall comes the desire for all things pumpkin! I decided to make a batch of Pumpkin Biscotti, and the recipe called for pumpkin butter - which I didn't have on hand. However, I did have the makings for a batch. After looking at several recipes, I decided to come up with my own, and it's great! And, it's gluten free!
Ingredients:
1 can pumpkin puree or solid packed
1/4 cup maple syrup
3 oz. pineapple juice
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp cayenne pepper
pinch of salt
Add all ingredients to a small pot and heat on medium. Stir and let cook for 15 minutes. The mixture might splatter as it heats, so be careful not to let the hot stuff land on you! Reduce heat to medium low and cook for 15 more minutes. Let cool, place it in a pretty jar, and refrigerate. This yummy goodness should stay fresh for two-three weeks... if it lasts that long!
Enjoy, and remember that kindness has the power to change the world!