Brooklyn in the fall is easy to love. Then again, isn’t everything about fall just dreamy? I could leaf peep, apple pick, and swim in Italian cashmere all day (anyone hiring?).

Speaking of Italian cashmere, I am obsessed with this polka dot beauty. What’s on your fall wish list?! I want to know!

While you think on that, and I debate my potential purchase, let’s talk pumpkin butter for a minute, ok? I made some yesterday! It’s vegan, sugar free, and will someone please stop me from eating it straight from the jar, because it’s almost all gone! Yes, It’s good good stuff.

So good in fact, you should probably go make some right now; it’s easy! All you need is canned pumpkin puree (or make your own!), apple juice, spices (ginger, cloves, cinnamon, and nutmeg), maple syrup, lemon, and a few minutes. And, go!

 (Vegan) Maple Pumpkin Butter – Baker by Nature

Makes about 2 cups

1 – 15 oz can of pumpkin puree

1/2 cup apple juice

3/4 cup maple syrup

1 teaspoon ground ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

2 teaspoons cinnamon

2 tablespoons fresh lemon juice

In a large saucepan combine pumpkin, apple juice, maple syrup, and spices, stir well. Bring mixture to a boil. Reduce heat, and simmer for 25-30 minutes, stirring frequently. Once the mixture has thickened, stir in lemon juice and adjust spices to your liking. Once the pumpkin butter has cooled, store it in an airtight container in the refrigerator.