My Pumpkin Butter
By
Gail Herbest
@Gaillee
1
Blue Ribbon Recipe
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!
The Test Kitchen
★★★★★ 2 votes5
Ingredients
-
2 can(s)15 oz pure pumpkin, ( not the pumpkin pie mix)
-
1 capple juice
-
1 cgranulated sugar
-
1/2 cbrown sugar
-
1/4 cpure maple syrup (optional)
-
2 tspcinnamon
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2 tsppumpkin pie spice
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1/2 tspginger
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1/2 tspcloves
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2 tspvanilla extract
How to Make My Pumpkin Butter
- combine all ingredients in a large stock pot
- 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
- refrigerate. This can be frozen for up to 12 months