Homemade Pumpkin Butter

Phew, it felt good to get that off of my chest.

I made my first batch of Pumpkin Butter last year and it was love at first slice of toast.  There are a quite a few recipes online for pumpkin butter but almost all of them include the following ingredients:

 

1 15oz can Pureed Pumpkin (not pumpkin pie filling)

1 t Vanilla Extract 

1/3 C + 2 TBS Apple Juice 

1/2 C Some sort of sugar (I used brown sugar)

1 T Pumpkin Pie Spice

1 t Cinnamon

 

You can find the recipe I follow closest on skinnytaste.com.  I halved the recipe though because 3 ¾ cups of pumpkin butter is quite a bit to store in the fridge.  I also didn’t have cinnamon sticks on hand so I substituted ground cinnamon instead.  You basically mix all of the ingredients in a pot and bring them to a boil.  You then reduce the heat and let it simmer for about 20 minutes, stirring often until thick. Once it has cooled you shovel it by spoonfuls into your mouth can move it to a Tupperware and store it in the fridge.

I love stirring pumpkin butter into my oatmeal with Craisins, spreading it on toast or English muffins, and blending it in oatmeal smoothies.  Consider this the first of many pumpkin related posts.