October 14, 2011

Pumpkin Butter.

It seems like every food blogger is posting some sort of "pumpkin butter" recipe. To follow the trend and because pumpkins are all over the place right now, I thought it would be appropriate to try my own version of pumpkin butter.

Just imagine how yummy this butter will make the kitchen smell and how tasty this butter will be ?? Yum!

Most of the recipes I looked at were loaded with sugar. Since I am opposed to anything too sweet, I decided to completely eliminate any added sugar.

Pumpkin Butter (adapted from ohsheglows.com and pickyourown.org)

1 (29 oz) can pumpkin puree, approx. 3 1/2 cups
1/2 C unsweetened applesauce (or 1 C apple juice)
2 tsp ground ginger
1/2 tsp ground cloves
1 TBS ground cinnamon
1/2 tsp ground nutmeg
Juice of half a lemon

1. Combine pumpkin, applesauce and spices in a large saucepan and stir well. Bring to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently.

2. Remove from heat. Adjust spices to taste. Stir in lemon juice. Cool.

3. Pumpkin butter can be kept in a mason jar or airtight container in the fridge for up to three weeks.

Matt and I LOVED the pumpkin butter. I was afraid it would not be sweet enough but put on toast (Matt) or combined with steel cut oatmeal (Me) the pumpkin butter tasted just right. Feel free to add (1/2 C - 1 C) brown sugar if you think the pumpkin butter needs to be sweetened.

I have no doubt this pumpkin butter will be eaten within three weeks one week.

Good thing I overstocked on Libby's pumpkin puree at the grocery store today...I have a feeling I will be using pumpkin quite frequently this fall.