Recipe: Healthy Pumpkin Butter

This is a wonderful recipe that is appropriate for vegans and those seeking a
low glycemic and healthy option.

1 15-oz can pumpkin puree
1/2 cup agave syrup
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
1/8 t. nutmeg
Pinch of salt

Preparation:

Combine the pumpkin and agave nectar in a small saucepan over medium heat,
mixing until well combined. Stirring constantly, cook for about 15 minutes, or
until thickened. Stir in the spices and salt, and cook for about 5 minutes more.

Remove the pan from heat, and transfer your pumpkin butter to a small heat-proof
dish or jar.

Let cool completely before covering and refrigerating.

Pumpkin butter will keep for about 2 weeks in a covered container in the
refrigerator.

https://www.peacefulmind.com/food.htm

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"We can judge the heart of a man by his treatment of animals." ~Immanual Kant~

The pumpkin bread recipe on that site sounds good too except for the white flour.
Thanks for the pumpkin butter recipe - sounds good except i'd have to use stevia instead of agave syrup.