Pumpkin Butter Tortilla Jack-o-Lanterns
Recipe by Kari Hauger from thesavoryceliac.com
Makes 6 tortilla sandwiches
1 (15 oz) can of pumpkin puree
½ cup pure maple syrup
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 12-count package of Sana Foods Original Tortillas
To make the pumpkin butter, heat the maple syrup in a saucepan on the stove until it comes to a boil. Continue to boil for 5 minutes, stirring often.
Add in the full can of pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix completely. Heat on low on the stove for another 5 minutes.
Cool in the refrigerator for 3-4 hours before using.
To make the tortilla jack-o-lanterns, take 2 tortillas and place one directly on top of the other lining up the edges.
Using a kitchen shears (or a sharp knife on a cutting board) to cut a pumpkin stem out of the top.
Place the bottom tortilla aside for a moment.
Then using a sharp knife, cut out a jack-o-lantern face (eyes, nose, mouth, etc.) on the top tortilla.
Spread 2 tablespoons of the pumpkin butter on the bottom tortilla.
Place the top jack-o-lantern face tortilla on the bottom tortilla that has the pumpkin butter on it. Line up the stem. Enjoy!
- This is a great recipe to get the kids involved. An adult can start the cutouts in the jack-o-lantern face and then the child can use a safe knife to finish making the face.
- The pumpkin butter can be stored in the refrigerator in an air-tight container for up to 2 weeks.
- Another great option is to use the pumpkin butter as a dip with The Real Coconut Original Grain-Free Tortilla Chips - it tastes just like pumpkin pie!
Recipe by Kari Hauger. Kari is the recipe creator and gluten-free food blogger at The Savory Celiac. Her blog includes recipes, restaurant recommendations, travel guides, and lifestyle tips. She was diagnosed with Celiac Disease in March 2017 and is passionate about sharing her knowledge and experiences with the gluten-free community.