This autumn deliciousness is so easy to make that I feel a little weird even calling it a "recipe", especially since I decided to use canned pumpkin. But let's be serious -- literally the only ingredient in the can is "pumpkin", which still allows me to feel all pure and clean, food-wise, so let's all shave 30 minutes off of this project by using it.
(That being said, I know that canned pumpkin is not easy to find outside of the U.S. So readers in, let's say, Australia can certainly puree freshly cooked pumpkin. It will contain more liquid, even if drained well, and therefore require a longer simmering time on the stove.)
Use the final product over vanilla ice-cream or swirled into plain yogurt, spread it on toast or muffins for breakfast, slather it on waffles or pancakes instead of syrup. Love it for all of the beta carotene, fiber, iron, and assorted other healthy bits.
Prep Time: None
Cooking Time: 30 minutes
Yield: About 3 Cups
Ingredients:
29 oz Can of Pumpkin (not “Pumpkin Pie Filling”!)
1 Cup Agave Nectar or Real Maple Syrup
¼ Cup Fresh Orange Juice
1 Tsp Ground Cinnamon
½ Tsp Ground Ginger
½ Tsp Ground Nutmeg
¼ Tsp Ground Cloves
¼ Tsp Sea Salt
½ Cup Finely Chopped Pecans
Directions:
Combine all ingredients except pecans in a large pot and bring to a simmer over medium heat. Stirring often, continue to simmer for 30 minutes or until mixture is nicely thick. (Turn the heat down to medium-low if it starts to get too bubbly and crazy.)
Meanwhile, heat a large pan over medium flame. Add pecans and, stirring constantly, toast chopped pecans until they just begin to brown. Remove from pan and set aside.
Take the pumpkin mixture off of the stove and stir in the pecans. Let it cool, then transfer to a container, cover tightly and refrigerate.
This autumn deliciousness is so easy to make that I feel a little weird even calling it a "recipe", especially since I decided to use canned pumpkin. But let's be serious -- literally the only ingredient in the can is "pumpkin", which still allows me to feel all pure and clean, food-wise, so let's all shave 30 minutes off of this project by using it.
(That being said, I know that canned pumpkin is not easy to find outside of the U.S. So readers in, let's say, Australia can certainly puree freshly cooked pumpkin. It will contain more liquid, even if drained well, and therefore require a longer simmering time on the stove.)
Use the final product over vanilla ice-cream or swirled into plain yogurt, spread it on toast or muffins for breakfast, slather it on waffles or pancakes instead of syrup. Love it for all of the beta carotene, fiber, iron, and assorted other healthy bits.
Prep Time: None
Cooking Time: 30 minutes
Yield: About 3 Cups
Ingredients:
29 oz Can of Pumpkin (not “Pumpkin Pie Filling”!)
1 Cup Agave Nectar or Real Maple Syrup
¼ Cup Fresh Orange Juice
1 Tsp Ground Cinnamon
½ Tsp Ground Ginger
½ Tsp Ground Nutmeg
¼ Tsp Ground Cloves
¼ Tsp Sea Salt
½ Cup Finely Chopped Pecans
Directions:
Combine all ingredients except pecans in a large pot and bring to a simmer over medium heat. Stirring often, continue to simmer for 30 minutes or until mixture is nicely thick. (Turn the heat down to medium-low if it starts to get too bubbly and crazy.)
Meanwhile, heat a large pan over medium flame. Add pecans and, stirring constantly, toast chopped pecans until they just begin to brown. Remove from pan and set aside.
Take the pumpkin mixture off of the stove and stir in the pecans. Let it cool, then transfer to a container, cover tightly and refrigerate.