Stove-Top Pumpkin Butter

An easy autumn recipe from Cookie Mag. Makes 1 1/2 cups.

• Ready In: 15 mins
• Yields: 24 tablespoons

Ingredients

• 1 (15 ounce) can pumpkin
• 1⁄2 teaspoon pumpkin pie spice
• 2 1⁄2 tablespoons maple syrup
• 1  tablespoon lemon juice
• 1⁄2 lemon, zest of
• 1⁄3 cup  toasted  pumpkin seeds (optional)

Directions

1. Mix all the ingredients in a saucepan and cook over medium heat, stirring constantly. Cook the mixture for 15 to 20 minutes until it reduces by one quarter.
2. Sprinkle the toasted pumpkin seeds on top (if using) and serve. If not using immediately, store the pumpkin butter in an airtight container in the fridge for up to 1 week.