Friday, October 17, 2014
Pumpkin Butter Recipe
I have been so busy lately that it completely slipped my mind that I promised to post this recipe!! I am happy to report though that once again it was a huge hit! It's super easy to make, but does take a bit of effort, mainly because it is time consuming. However, the end result is delicious and sure to be gone before you know it! Luckily it is really easy to make, so you can whip up another batch!
It's yummy when it's spread on Portuguese sweet bread and toast. Or spread it on a pumpkin bagel (double pumpkin - delicious!). It's even good on muffins, especially corn bread muffins! And if you have ever heard of Stacy's Cinnamon Sugar Pita Chips, you should try it as a dip! Pumpkin butter can be added to a ton of desserts and recipes to make things extra tasty!
I'll keep things simple and just get on with the recipe!
1 can 15 oz Pumpkin Puree
2/3 cup Brown Sugar
1/4 cup Honey
1 tablespoon fresh squeezed Lemon Juice (though you can use bottled!)
1/4 teaspoon Cinnamon
1/8 teaspoon Ground Cloves
(You can also add 1/2 teaspoon Pumpkin Spice mix! More spice the better!)
Once you have all the ingredients ready, combine them in a heavy-duty saucepan. You'll want to bring the ingredients to boil on a medium to high heat. Once it is boiling, reduce the heat to low. Continue cooking the soon-to-be pumpkin butter, stirring frequently, for 25 minutes, give or take a few. You'll want the pumpkin butter to be thick. To check, simply dip a butter knife into the mixture and if it slides right off, it is not thick enough!
Store your pumpkin butter in an airtight container in the refrigerator for up to 2 months, though I doubt it will last that long! You can also freeze it, if you make a big batch!
Be sure to stop by tomorrow; I'll be sharing our Apple Butter Recipe!
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