Recipe Index

Ingredients

• (29 oz) canned pumpkin purée
• 6 tbsp brown sugar
• 2 tbsp maple syrup
• 1/4 cup apple juice
• 1 tsp lemon juice
• 2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/2 tsp vanilla extract

Method

1. Put the pumpkin purée, brown sugar, maple syrup, apple juice, lemon juice, pumpkin pie spice, cinnamon, and salt in a medium saucepan and stir until evenly combined.
2. Bring to a gentle simmer over medium heat, then reduce the heat to low.
3. Cook for 20 to 25 minutes, stirring frequently and scraping the bottom, until the mixture has darkened, thickened, and holds a line when you drag a spoon across the base of the pan. It will spit as it thickens, so use a long-handled spoon and keep the heat low.
4. Take the pan off the heat and stir in the vanilla extract.
5. Spoon into a clean jar, cool completely, then cover and refrigerate. It keeps well for up to 2 weeks.

Prep: 5 min · Cook: 25 min · Total: 30 min

Nutrition (per serving, where published)