With the fall upon us and Halloween at the end of the month, I’ve had cravings for all things pumpkin. Since the temperate is still in the 80’s in South Florida, I have to turn to smells and tastes to celebrate my favorite season and month.
I found a recipe for pumpkin butter that looked simple, so I gave it a try. I had never heard of pumpkin butter but I guess it is like apple butter, something else I hadn’t heard of. I have used it on oatmeal wheat muffins, but plan to make some pumpkin butter and cream cheese croissants or could see it jazzing up oatmeal or yogurt.
Bill likes it will pretzels (The salty and sweet combo is good!) and he’s already mentioned how easy it would be to make again, even as we still have half our first batch. And having this simmer while cooking filled our kitchen with wonderful scentsof fall.
I have a lot of other pumpkin recipes I plan to make and post this month, so if you are a fan of pumpkin, ginger, cloves or cinnamon like me, please check back!
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1.5 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice of half a lemon
- Combine pumpkin, apple juice, spices and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently.
- Remove from heat. Adjust spices to taste. Stir in lemon juice.
- Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
What food or flavor do you most look forward to every autumn?