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!
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
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.
♥ Frieda A.