Scratch-made Pumpkin Butter
Tis the season for fruit butters, and pumpkin butter is one of my favorites! It is so easy to make, and also makes a thoughtful gift, spooned into jars, tied with ribbon and a little tag listing ways to enjoy it.
On a chilly morning, I love to toast some whole grain or pumpkin banana bread and spread a thick layer of pumpkin butter on top. It’s also wonderful swirled into a warm bowl of oatmeal or dolloped on some yogurt, makes a wonderful filing for crepes, and I’ve been known to put a teaspoon into my coffee cream for a homemade pumpkin spice latte. Try mixing a few tablespoons of pumpkin butter with cream cheese for another wonderful toast spread!
Making it couldn’t be easier, and gifting it makes it extra special. This recipe makes enough to fill four 4-oz. canning jars and is easily doubled.
WHAT YOU NEED:
2 15-oz. cans pumpkin puree (not pumpkin pie filling)
1 cup packed brown sugar
3/4 cup apple cider
2 tsp. vanilla extract
2 cinnamon sticks
2 tsp. pumpkin pie spice (or use a mixture of cinnamon, clove, ginger and nutmeg)
WHAT YOU DO:
Put all ingredients in a medium, heavy bottomed sauce pan and stir to combine. Bring mixture to a boil, then reduce heat and allow to simmer for about 45 minutes or until thick and dark in color. The mixture will spatter a bit during the first 30ish minutes of cooking, so be sure to stir it often.
Once it’s completely cooled, spoon it into jars with tight-fitting lids. Pumpkin butter needs to be stored in the fridge and will keep for 3-4 weeks, or you can freeze it up to 6 months.
