A few years ago a friend 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  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 freshly baked bread, stir in hot cereal or as I like it, out of a spoon.  I hope you will love it as much as I do.

Happy Fall.

** 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.

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Homemade Pumpkin Butter

Ingredients:

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

How To:

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.

Refrigerate.

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