My Pumpkin Butter

Gail Herbest

By
@Gaillee

I thought I would give it a try and just kept adding and tasting until I got it right. This is great on toast, English muffins, biscuits or rolls, In the morning (or anytime) with a cup of tea


Featured Pinch Tips Video

Rating:

Comments:

Serves:

makes approx 5 1/2 pints

Prep:

5 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Delicious on English muffins, toast and biscuits... Yes, we tried them all! I also have the inkling that this would make for an amazing French Toast - Give it a try and let us know how it goes!

Ingredients

2 can(s)
15 oz pure pumpkin, ( not the pumpkin pie mix)
1 c
apple juice
1 c
granulated sugar
1/2 c
brown sugar
1/4 c
pure maple syrup (optional)
2 tsp
cinnamon
2 tsp
pumpkin pie spice
1/2 tsp
ginger
1/2 tsp
cloves
2 tsp
vanilla extract

Directions Step-By-Step

1
combine all ingredients in a large stock pot
2
cover loosely with a lid (loose enough so that steam can escape.) simmer on med/low heat for 35-45 minutes or until dark brown, stirring occasionally
3
refrigerate. This can be frozen for up to 12 months

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American
Collection: Pumpkin Patch
Other Tag: Quick & Easy
Hashtag: #pumpkin