Vegan Pumpkin Butter

Onto pumpkin recipe number two! This time a truly yummy and very versatile pumpkin butter - this baby can be spread on toast, dolloped on vegan yoghurt or porridge, licked straight off a spoon, you decide. I was super happy with how this turned out and even happier that it contained no sugar. I decided to forego the usual for a slightly less usual date syrup, sweet freedom combo and it worked a treat. It turned out so well I knew I had to share the love and thus pass along the single jar this recipe made to my Husbands parents because I knew they'd appreciate a Stateside inspired treat made in the UK.

They live in France, y'see (mais oui!) and we only get to see them about once a year so when Jas's Sister Michelle was heading over to visit we thought we'd send our love in the form of two jam jars filled with homemade loveliness. We were told by text that both the blackberry conserve and the pumpkin butter had been sampled and were declared winners! I love to hear that.

This recipe is almost too easy - I was waiting for the catch, fearing I'd missed out a crucial ingredient or step but no, this really is it. I must admit it's a heck of a lot less stressful than making jam and in my opinion more scrummy and certainly more autumnal. All those gorgeous spices and silky smooth pumpkin puree make for one fabulously tasty spread.

You must make this. That is all.

vegan pumpkin butter (makes one large jar)

1 cup pumpkin puree

1/4 cup soy milk

1/2 cup sweet freedom sweetener or agave nectar

2 tbsp date syrup

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp coriander

pinch salt

Put all the ingredients into a saucepan and mix thoroughly.

Simmer the mixture on a low heat until it thickens ensuring to stir it constantly to prevent it from sticking to the bottom of the pan.

It should take approx 20-30minutes to thicken.

Meanwhile, sterilize a jar by washing it in very hot soapy water, rinse thoroughly and dry in a low oven for about 15 minutes. In the last 5 minutes put the lid in the oven.

When the butter has sufficiently thickened transfer to the jar and screw the lid on immediately. Allow to cool for at least a day before using or giving it away.

Spread on toast, dollop in vegan yoghurt or porridge (oatmeal), use as a sweet dip, eat straight from the jar.

dessert, veganAine Carlin