Sunday, September 13, 2015

Pumpkin Butter

I made pumpkin pancakes this morning, and decided to make this with the leftover pumpkin. The flavor is mild so increase or decrease spices to your liking, along with the sugar depending on how sweet you like your spreads. Add to pancake batter, or spread on top of pancakes or toast. Also good in oatmeal or hot cereal.

1 - 15 oz can pureed pumpkin
1/4 cup water or apple juice
1 tsp lemon juice
2 Tbsp Brown Sugar (increase to taste)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp gr. cloves
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp bourbon vanilla

Heat all ingredients in saucepan over medium heat, bring to a boil. Reduce heat to low, stirring frequently for 15-30 minutes. Canning is not recommended by the FDA, so don't make more than you can eat in 1-2 weeks.

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