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Pumpkin Butter

If you love pumpkin, you can’t miss this flavourful Fall condiment! Pumpkin Butter is heavenly spread on muffins, toast, pancakes, and waffles, or dolloped over yogurt, granola, or hot oatmeal.

Using canned pumpkin purée makes this recipe quick and easy to make. For those more purist, you can always make your own pumpkin purée using fresh pumpkin. Make a few batches to jar and store in the refrigerator or to give as a welcome treat to family and friends.

 

Pumpkin Butter-inset

Pumpkin Butter can be stored in the refrigerator in airtight containers for about 3 weeks or in freezer up to 3 months.

Ingredients

1 (15 ounce) can pumpkin purée
1/2 cup apple cider or unsweetened apple juice
1/4 cup maple syrup
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoon ground ginger
pinch ground cloves

 

Directions

  1.     Combine pumpkin, apple cider, spices, maple syrup, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 20-25 minutes or until thickened; stirring frequently.
  2.     Let cool completely. Store in a sealed container in the refrigerator.