I love the change from summer to fall. It is one of the best seasons for baking.
Fall offers so many different flavor inspirations. Pumpkin spice being one of the most iconic.
Pumpkins have a great flavor and consistency that is very versatile. You can use pumpkin in any of your favorite baked goods, or in your favorite savory entrees. Soups, stuffed pumpkins, breads, cakes, and ice cream are just a few items that come to mind.
And my most recent favorite is pumpkin butter. That’s right, pumpkin butter. It’s just like apple butter, but pumpkin.
It is great in place of anything you would normally eat with jam or jelly. It’s also highly recommended as an ice cream topping.
The spicy sweet combination in the butter is addicting and this is one recipe everyone should add to their favorites. This butter also makes a great holiday gift.
Making the butter is really easy, and the recipe doesn’t call for many ingredients…you probably have most of them already!
Adapted from Smitten Kitchen
- A 29-ounce can of organic pumpkin puree
- ¾ cup organic apple juice (I used apple cider)
- 2 TSP ground ginger
- ½ TSP ground cloves
- 2 TSP ground cinnamon
- 1 TSP ground nutmeg
- 1 ½ cups organic sugar
*If you don’t have pumpkin in a can available, you can easily make your own puree.
To Make the Pumpkin Butter
1. Scoop the pumpkin into a medium sized pot.