Spiced Pumpkin Butter
Delectable sweetness happens when you take plain old pumpkin and turn it into this spiced pumpkin butter, enhanced with warm fall spices and a splash of maple syrup. You don't need any butter to make Pumpkin Butter, it's like Apple Butter only with Pumpkin!
Ingredients
- 1 15 oz can Pumpkin purée (or 1 small, 1 ½ pound pumpkin)
- 1/2 cup apple cider (or apple juice)
- 1/4 cup sugar
- 2 Tablespoons maple syrup
- 1 Teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon allspice
Instructions
- Combine all ingredients in a medium saucepan and cook over medium-low heat, stirring often, until very thick. Reduce the heat to low and simmer gently, uncovered. Stirring continuously, until the pumpkin butter is thick and spreadable; about 20-25 minutes till desired thickness.
- Allow the pumpkin butter to cool to room temperature and serve or store in a sealed container in the refrigerator up to 1 week.
Notes
If using real pumpkin or butternut squash, roast the pumpkin pieces to concentrate the flavor. Simply cut your pumpkin into large hand size pieces, scrape away seeds but leave the skin on. Place pumpkin pieces, skin side down into an oven dish, prick flesh with a fork and roast/bake at 375°F until flesh is tender, about 45 minutes. Let pieces cool, then scrape the flesh from the skin to purée down in a food processor until smooth.