2 cups pumpkin puree or 1 can (16 ounces)
1/2 cup light agave nectar or honey
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon powdered ginger
1/8 teaspoon ground cloves
Pinch of sea salt
How Do I Make It? So Easy!
Combine the pumpkin, agave nectar or honey, water, cinnamon, nutmeg, ginger, cloves and pinch of sea salt into a saucepan. Cook, uncovered, over very low heat for 1 hour, or until very thick, stirring often. When thick, pour into a pint jar. Cover and refrigerate. Use within 1 month.
You may bake the pumpkin mixture in a 180C oven, uncovered, for 1 hour, or until very thick, stirring every 15 minutes.
You may want to store pumpkin butter into scalded jars.
by dylan mcgrath