Wednesday, May 11, 2011

Pumpkin Pie Butter

I am a sucker for pumpkin, you know this by now. Yes it's 'Spring' here in the wonderful state of Oregon, but it feels like Fall. Well, to me at least. Of course I don't mind. With the convenience of canned pumpkin, we're able to enjoy Fall all year round. Lucky us!! And lucky you, because I'm sharing this recipe with you! Pumpkin pie in a jar, oh man. What could be better? Nothing!!

I don't know what it is about pumpkins. Maybe it's the smell that always reminds me of good times with family, the love of my life, and pretty colors.

I'm not sure about you guys, but I love recipes where you just toss everything into one bowl, one pan, and just mix away and there ya go, you have yourself something delicious. This is one of those recipes, and the ingredients are all things you have on hand. What? You don't have pumpkin on hand? CRAZY! I thought everyone did. Oh, it is the best.. I can't say enough good things about it. But I'll stop now, I'm sorry ;)

Pumpkin Pie Butter

2 C pumpkin puree
3/4 C unsweetened apple cider OR apple juice
1/2 C light brown sugar
1 TS pure vanilla extract
1 TS ground cinnamon
1/4 TS ground ginger
1/4 TS ground nutmeg

Combine all in medium saucepan and heat to a simmer. Once it starts to simmer, reduce heat to low.

Cover and cook 20 minutes or until thick, smooth, and velvety. Be sure to stir often, as well. I let mine cool slightly before I transfer it to a glass jar. Just because I don't want hot pumpkin butter slapping me in the face!

This is a really easy and great gift giving idea. Imagine the face of the lucky person who you give this to? Now open up that jar, and slather some on toast, a muffin, or you could even just have a spoonful. I won't tell anybody!

1 comment:

  1. Yummmmm!! That sounds (and looks) amazing!
    I am totally going to try this - it's already vegan too!! Yay!