Pumpkin Butter

October 13, 2011

IMGP9098Well the cold snap has hit, the trees are beginning to peak, and the cool crisp smell of fall is finally in the air. It’s time to celebrate with some delicious fall treats!  I have yet to go apple picking this season, so my apple desserts are patiently waiting to be made. However, that has certainly not prevented me from venturing into the world of pumpkin.  Pumpkin is easily one of my favorite fall flavors; it simply can’t be beat.  Pumpkin pie, pumpkin cookies, pumpkin bars, pumpkin bread…the list is endless and each one is equally delicious.

That said, I was inspired the other day to branch out of my usual “goto’s” and try something new.  You see, my friend Jeff just sent me a recipe for his amazing apple butter, which I am eagerly waiting to try upon apple picking, but it got me thinking, “hey, why not try making pumpkin butter instead?”  So I did, and the end result was AWESOME!  I now eat pumpkin butter on EVERYTHING… from toast and English muffins, to pancakes and blueberry bagels. I even stir it in my oatmeal!  The best part is, it is ridiculously easy to make and you probably have the ingredients in your house right now. So after you finish reading this, do yourself a favor and take 25 minutes to make yourself this pumpkin butter. You wont be sorry! I hope you enjoy.

A few side notes: The flavors of the pumpkin butter get even better after it has sit in the fridge for a day or two.

Pumpkin Butter

Yield: ~12 oz.

Ingredients:

  • 15 oz. can pumpkin puree
  • 1/2 cup apple juice
  • 1 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup white sugar

Directions:

  1. In a large nonstick pot combine pumpkin, apple juice, spices, and sugar; stir well.
  2. Bring mixture to a boil. Reduce heat, and simmer for 20-25 minutes or until thickened, stirring  frequently with a whisk.
  3. Transfer to a small container and refrigerate until ready to use.

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