Make sugar-free pumpkin compote, low-carb, gluten-free, and versatile. Perfect for healthy breakfasts or baking.
Ingredients
- 2.2 lbs pumpkin approx. 1 kg, peeled, seeded, and cubed
- 1 vanilla bean
- 1 cinnamon stick
- ¾ cup water
- 1 tbsp fresh lemon juice juice of half a lemon, strained
- ¼ tsp vanilla extract optional, for an extra flavor boost
Instructions
Prepare the pumpkin: Peel the pumpkin, remove all the seeds and pulp, and cut the flesh into cubes.
Combine the ingredients: Place the pumpkin cubes in a pot. Add the lemon juice, cinnamon stick, and water. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pot to maximize the flavor.
Simmer: Cook over medium-low heat for 30 to 35 minutes, or until the pumpkin is completely tender and can be easily mashed with a fork.
Mash: Remove the vanilla pod and cinnamon stick. Mash the pumpkin by hand using a fork until you reach your desired consistency.
Jaring: If consuming soon, transfer the compote into clean glass jars with tight-fitting lids. If you plan to preserve it for long-term storage, ensure the jars are sterilized by boiling them for 15 minutes beforehand.
Cool and store: Fill the jars completely, pressing down to remove any air bubbles. Seal tightly and let them cool upside down on the counter until they reach room temperature. Store in the refrigerator, where it will keep perfectly for up to 2 weeks.
Enjoy: Use your homemade sugar-free compote as a topping, a side, or as an ingredient in other recipes. It is absolutely delicious!
