Tuesday, September 29, 2009

Spiced Pumpkin Butter

4 cups pumpkin puree or two 15 oz cans pumpkin
1 1/4 cup brown sugar
3/4 cup apple cider or apple juice
2 T lemon juice
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
In large saucepan, combine all ingredients. Bring to boil. Reduce heat. Cook, uncovered, over medium heat. Stir frequently for about 30 minutes until thick. (Be careful as mixture can spatter and if so, lower heat.) Cool.
Refrigerate for up to a week or place in containers and freeze.

We enjoy pumpkin butter on crusty homemade bread or pancakes. I'm sure you could find other uses. The spices can be adjusted to suit you taste.


We just arrived home tonight from a few days of camping. Last night we were making mountain pies and Ed spread pumpkin butter, peanut butter and placed two marshmallows in his mountain pie. The combination of flavors was awesome!

For more ideas on using pumpkin - go to Tammy's Recipes Recipe Swap.

8 comments :

  1. I'm going to try this. It sounds and looks delicious, thanks.

    ReplyDelete
  2. Do you think this could be made in a crock pot? I make apple butter in a crock pot. I cook it overnight and partially take the lid off during the last 2 hours to thicken it. (total cooking time about 10 hours, then freeze it.) This recipe sounds very delicious!!!

    ReplyDelete
  3. Ruth -
    I think it could probably be cooked in the crock pot - though pumpkin butter does not take nearly as long as apple butter since you start with a puree. Let me know if you try it!
    Gina

    ReplyDelete
  4. I came to see what you've been cookin' and I'm always temptingly surprised! :-)

    ReplyDelete
  5. Is there anyway this can be made sugar free? I don't eat processed sugar but this recipe looks so good. Maple syrup, maybe? ~ Suzanne

    ReplyDelete
    Replies
    1. Suzanne -
      I think maple syrup would work. Give it a try!
      Gina

      Delete
  6. This sounds delicious. Would it be possible to can this we got alot of pumpkin from our garden. If so what time and pressure would you recommend

    ReplyDelete
    Replies
    1. I have never tried canning this. Maybe check other similar recipes to get an idea of what would be appropriate.
      Gina

      Delete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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