Tuesday, October 29, 2013

Homemade Pumpkin Butter

Let me tell you about one of the best things you can make with pumpkin - PUMPKIN BUTTER. It may look unassuming, but it has such rich flavor, and can be used in a multitude of ways. You basically take regular canned pumpkin, jazz it up with a bunch of spices and sweeteners, and then cook it down until it's thick and spreadable, and tastes like pumpkin pie. Now that you have it, what do you do with it? Well the first thing you do is spread it on some toast. But after that, the possibilities are endless. You can spoon some into your greek yogurt or oatmeal, the same way you would do with jam or honey. You can also incorporate it into your recipes. Have a favorite pumpkin bread recipe? Replace the oil with pumpkin butter. This can be done with your favorite mix as well. It will really amp up the pumpkin flavor, while still retaining the fluffy texture that comes from using oil. You can very easily scale this recipe up or down (the measurements don't need to be exact), so it's great to either use up that giant can of pumpkin that's been sitting in the back of your cabinet for months, or to use up the extra pumpkin left from making something else.

Anyway, I've been making this pumpkin butter for years. Try it out - it's so good!
* Stay tuned - I have a recipe coming soon that uses this pumpkin butter :)

Recipe: Homemade Pumpkin Butter
From: Libby's Pumpkin
Yield: ~2 cups

1 can (15oz) pumpkin puree
2/3 cup packed brown sugar
1/4 cup honey
1 tbsp lemon juice
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves

Combine all ingredients in a medium, heavy-duty saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, for 20-25 minutes, or until thickened. Store in the fridge for up to 2 months.

All of the ingredients in the pot

Stirred up - prior to cooking

It's ready when a spoon makes an impression that stays, and it looks more caramel than orange