Just another WordPress.com weblog

Pumpkin butter

This was strictly an experiment and a way to use up some random pumpkin. It turned out really good! Besides the cinnamon, I cut back on the spices because, let’s face it, I’m not a big fan of some of them. The texture is so smooth and lucious and this would make a great Christmas present. It is pretty similar to pumpkin pie filling. I found this recipe on Smitten Kitchen. I hardly ever buy apple juice, so I substituted with Ace Pear Cider. It totally worked though!

Pumpkin Butter
Adapted from AllRecipes

1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon

1. 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. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: