Homemade Pumpkin Butter Recipe
Take a look at this sneaky recipe - pumpkin disguised as butter! Usher in fall and Halloween with this delightfully indulgent and guiltless treat. Pumpkin butter can be eaten with pretty much anything - English muffins, toast, waffles - you name it. But most importantly, it tastes best when eaten straight from the jar! Ingredients: 1 14 ounce can of pumpkin puree 1/3 cup plus 2 tablespoons of real apple juice 1 teaspoon of ground ginger 1/4 teaspoon of ground cloves 3/4 cup of brown sugar 1/2 tablespoon of ground cinnamon 1/4 teaspoon of ground nutmeg Juice from 1/2 lemon Directions: 1. Combine all of the ingredients, save the lemon juice in a medium saucepan, and bring to a boil. 2. Reduce the heat to a simmer, stirring the mixture every once in a while until it become creamy and thickened (the consistency of a jam, almost). This takes about 25-30 minutes. Squeeze in lemon juice, and add any additional spices, to taste. 3. Transfer to a Tupperware with a tight-fitting lid, and refrigerate for up to a week. (You can also can the pumpkin butter, using a standard canning technique). Serve with yogurt and granola, atop bread and crackers, and stirred into oatmeal, as you wish. By: Turntable Kitchen ♥ Frieda A.
