Pumpkin Butter

Pumpkin butter is a versatile spread that can be enjoyed on a variety of foods. It's great on toast, English muffins, bagels, pancakes, and waffles. It can also be stirred into yogurt, oatmeal, and smoothies, or used as a topping for vanilla ice cream. Additionally, it pairs well with cream cheese on toast or as a filling for pastries.

According to the USDA, there is no safe, approved method for canning pumpkin puree at home, but they do advise that it can be frozen.

Pumpkin Butter

This recipe is based on one developed by Martha Stewart. You can used freshly made pumpkin puree or canned, as this recipe calls for.

1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar [seems like a lot. Most recipes use less]

Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. You can tell when it is done when a spoon pulled through middle of mixture leaves a trail that does not close in upon itself.

If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.

Yield: 3 cups.

Homemade Pumpkin Butter
from https://myhomemaderoots.com/

2 (15-ounce) cans of pumpkin puree (be sure not to use pumpkin pie mix), or 3 1/2 cups of homemade pumpkin puree
1 cup packed brown sugar
1 cup water
1 tablespoon apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves (optional)
Pinch of ground nutmeg (optional)
1/8 teaspoon salt (optional)

Combine all ingredients in a deep, heavy-bottomed pot. Heat to a gentle boil over medium to medium-high heat, stirring frequently.

Reduce heat to a simmer, then cover with a splatter guard or a pot lid left slightly ajar. Allow the pumpkin to simmer for 45 minutes to an hour, stirring occasionally. (Cook until pumpkin butter reaches your desired consistency.) [When you drag a spoon on the bottom of the pot and the spoon leaves an open trail through the pumpkin butter, it is ready.]

Remove from the heat. Allow to cool* and then place in containers to store in the refrigerator or freezer.

Yield: About 3 cups