To ease myself back in to blogging, I'll share this recipe for pumpkin butter.
I posted on the facebook that I was enjoying pumpkin butter, and I've been surprised to learn that a lot of people (especially Canadians) have no idea what I'm talking about. So I say, "It's like apple butter." (crickets). "Do you know what apple butter is?!"
My undergrad roommate Kelly and I would always make a trip to Li'l Nashville, IN (Just east of Bloomington) in the fall to wander around, make fun of stuff in all the stores, and buy some apple and pumpkin butters. It's a fall staple! And I'm thrilled that I found this very easy recipe to make it. After making pumpkin muffins last week I had just under a cup of spare pureed pumpkin and this the perfect use for it. I'll show you what else I did with it later this week, but for now, just know that pumpkin butter goes with everything, especially toast and biscuits.
Homemade Pumpkin Butter
- 1 (29 ounce) can pumpkin puree
- 3/4 cup apple juice (I added water instead)
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 cups white sugar (I subbed in about 3 tbs agave nectar and 1 tsp brown sugar. Maple syrup would also work well).
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.