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 bread, low-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