Saturday afternoon Harry and I made pumpkin butter. Pumpkin butter you say? What?! Yeah, I had never heard of it either until I saw it on the almighty Pinterest. While I am filing this under as a Fall Food Challenge, it was not very challenging. I’d say the hardest thing was making sure we stirred it often enough. It really stained the rubber scraper we used to stir it with. So much so that I decided to throw it out.
Looking over the recipe I realized there was no way the two of us would eat about three cups of pumpkin butter in three weeks so we went ahead and halved the recipe using the smaller sized can of pumpkin.
All the measurements are for the halved version. Check out Oh She Glows for the full recipe. We decided to add the ginger.
1 (15 oz ) can pumpkin puree
roughly 1/3 cup apple juice
1/4 tsp ground ginger (optional)
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2-1 tsp fresh lemon juice
Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil with the lid ajar. Reduce heat to low-medium and simmer, covered with lid ajar, for about 30 minutes, stirring frequently.
Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Store in fridge for up to three weeks.