• 1 29-ounce can pumpkin puree (not pumpkin pie filling)
  • 2⁄3 cup coconut sugar (or substitute organic brown sugar)
  • 1⁄4 cup grade-A maple syrup
  • 1⁄2 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


1. Add all ingredients to a large saucepan over medium-high heat. Stir to combine.

2. Once mixture begins to bubble, reduce heat to a simmer.

3. Cook uncovered 15–20 minutes, stirring occasionally. Taste and adjust spices as desired.

4. Cool completely and use immediately, or store in a glass container in the fridge for up to two weeks.

5. Add this delicious butter to scones, muffins, toast, waffles, pancakes, oatmeal, and more.

6. Enjoy!


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