Scrumptious Low-FODMAP Pumpkin Butter; Gluten-free, Vegan

This low-FODMAP pumpkin butter is smooth, sweet and oh-so-good.  It tastes like a spoonful of fresh baked pumpkin pie.

Slather this low-FODMAP Pumpkin Butter on a slice of my low-FODMAP maple egg breadlow-FODMAP Cornbread Muffins or just eat it off the spoon.  What a taste of fall.

Peruse the blog for over 300 more low-FODMAP recipes and plenty of pumpkin inspiration!  Low-FODMAP Pumpkin Pie, low-FODMAP Pumpkin Bars, low-FODMAP Pumpkin Bread Pudding and low-FODMAP Pumpkin Cookies.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Pumpkin Butter Recipe, Gluten-free, Vegan

While this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

For vegan recipe, please ensure vegan certified sugar is used

Serves 8 or more

Prep time: 25 minutes

INGREDIENTS

  • 1 can (15 ounces) canned pumpkin (note ¼ cup of canned pumpkin is low-FODMAP)
  • 2/3 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla

INSTRUCTIONS

  • Combine pumpkin, sugar, maple syrup, lemon juice, vanilla, cinnamon, nutmeg and cloves in medium saucepan.
  • Bring to a boil over medium-high heat, stirring constantly; reduce heat to low.
  • Cook, stirring often, for 15-20 minutes.
  • Serve immediately or cool and store in airtight container in refrigerator for up to 2 months


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