This Pumpkin Butter recipe is just like your favorite store brought brand but made with only 6 ingredients. That means it’s a much healthier fall treat. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
1 1/2 (15 ounces) cans or 2 1/2 cups Pumpkin Purée (not pumpkin pie filling)
1 cup Honey
2 cups Apple, diced (about 1 large apple, no peeling necessary)
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Salt
Place all ingredients and stir until well combined.
Cook on high for 4 hours.
To prevent scorching, sticking and burning, stir every 90 minutes.
Transfer to bowl to cool completely before covering (make sure it’s airtight) and store in refrigerator.
You’ll need a slow cooker to make this recipe.