Pumpkin Butter

Made with natural ingredients, pumpkin butter is a fall-flavored treat that is sure to please. This recipe combines the rich flavors of Ginger, Cinnamon, and Clove oils. All three oils have different benefits when taken internally: Cinnamon maintains the immune system, while Clove supports cardiovascular health, and Ginger assists the digestive system.*

1 29-ounce can pumpkin puree (not pumpkin pie filling)
⅔ cup coconut sugar (or substitute organic brown sugar)
¼ cup grade-A maple syrup
½ cup unsweetened apple juice
1 teaspoon ground nutmeg
2 teaspoons lemon juice
1 toothpick Ginger oil
1 toothpick Cinnamon Bark oil
1 toothpick Clove oil

Add all ingredients to a large saucepan over medium-high heat. Stir to combine.
Once mixture begins to bubble, reduce heat to a simmer. Cook uncovered 15–20 minutes, stirring occasionally.
Taste and adjust spices as desired.
Cool completely and use immediately, or store in a glass container in the fridge for up to two weeks.
Add this delicious butter to scones, muffins, toast, waffles, pancakes, oatmeal, and more.
Tips: As the butter thickens the boiling pumpkin mixture can easily splatter and burn. To help with this you can cover the sauce pan with a lid, propped open with a spoon to allow steam to escape, and wear long sleeves to protect your arms as you stir.

dōTERRA essential oils can be purchased through me, you can buy them online via my affiliate link or get in touch if you would prefer to get wholesale prices like I do → there's a handy form on the front page of my blog oilswithfrance.com to contact me.

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