Pumpkin Butter

Pumpkin Butter

One of my favorite ways to start a crisp, fall morning is with a piece of toast smothered in pumpkin butter. It's basically an excuse to have pumpkin pie for breakfast without the guilt of actually having pie for breakfast.
  • Prep: 5-10 min
  • Cook: 20-30 min
  • Total: 30-40 min
  • Yields about 5 cups
Pumpkin Butter
  • 29 ounces canned pumpkin puree, about 3 ½ cups
  • 1 ⅓ cups brown sugar
  • ¾ cup apple juice
  • 1 ½ tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • Combine pumpkin, brown sugar, apple juice, and spices in a large saucepan. Stir well.
  • Bring mixture to a boil. Reduce heat, and simmer for 20 to 30 minutes or until thickened. Stir frequently. Adjust spices to taste.
  • ¼ teaspoon lemon juice, or to taste
  • Stir in lemon juice, or more to taste.
  • Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to two weeks.
  • Canning Instructions
  • If you know how to can and preserve, then follow the usual steps. (If you don't, check out the Ball website for a great how-to video.) Fill clean mason jars, leaving ¼ inch headspace. Remove air bubbles, wipe tops clean, and process for 10 minutes. Canned pumpkin butter keeps for up to a year.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/pumpkin-butter/).

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