The women in my family use to make apple butter. I love butter so much, why wouldn’t I love apple butter. It was spicy but warm. Kind of a guilty pleasure if we are going to be honest, as I use to sneak it by the spoonfuls. Not to put on bread or toast. To indulge as is.
A few years ago a friend of mine was given a jar of pumpkin butter. Not homemade but I still fell in love with it. Every bite reminded me of my great grandmother, great aunt and grandmother slaving over a hot stove, churning out jars of apple butter. And every year since that bite, I keep thinking how I am going to make pumpkin butter.
This week it became reality when I saw sugar pie pumpkins at the market. My thoughts immediately dashed to making homemade pumpkin puree as well as a couple jars of pumpkin butter. Since I didn’t have my grandmother’s apple butter recipe (was there even one), I decided to wing it. For spiciness I added Morris Kitchen Ginger Syrup and for warmth I added ground gloves. For sweetness I used some apple cider and a small about of blond sugar. While the concoction simmered away on the stove, I was taken back to Falls where the colors on the leaves turn colors and make a crunching sound under your shoes. I miss this about Fall as it just doesn’t happen here. Well, it does but very mildly.
Pumpkin butter is wonderful on fresh baked bread, stirred in hot cereal or as I like it, out of a spoon. I hope you will love it as much as I do.
** The USDA recommends against canning (putting up) pumpkin butter. Immediately after putting into a jar either place in the refrigerator or freezer. More information can be found here.
*** I am sure canned pumpkin puree would work just fine. Make sure it is the puree and not the pie filling.
More Pumpkin Butter
Homemade Pumpkin Butter – Nutmeg Nanny
Homemade Pumpkin Butter – Iowa Girl Eats
Slow Cooker Pumpkin Butter – Baked Bree
Homemade Pumpkin Butter – After Dinner Dance