A few years ago a friend of ours gave us a jar of pumpkin butter. It wasn’t homemade, but it was amazing, and I fell in love with it. Smothered over a warm piece of butter toast, it reminded me of my great grandmother, great aunt and grandmother slaving over a hot stove, churning out jars of apple butter. I loved their apple butter, and should really learn how to make it. Don’t you think? Ever since that first bite of pumpkin butter, I keep thinking how I am going to was going to make my own Homemade Pumpkin Butter.
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.
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.
Homemade Pumpkin Butter
- 2 cups pumpkin puree
- 1/2 cup apple cider
- 3 teaspoons ginger syrup or 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 cup sugar
- 1 cinnamon stick
- Combine all of the ingredients in a medium saucepan. Stir.
- Over low heat simmer for 30 minutes, stirring often.
- Remove from the heat and let cool at room temperature.
- Remove the cinnamon stick before putting into a sterile jar.