Image by Peter Muka
If you like pumpkin pie, you will love this sweet, smooth spread for your breakfast toast or a slice of quick bread as a snack. Kind of like apple butter, this pumpkin butter has all the spicy, rich flavor of our favorite fall vegetable to cook with in the sweet kitchen. This recipe is also a perfect example of how some great things come in cans – like 100% pumpkin purée. It keeps well in the fridge and by having it handy you might think of other uses – a sweet middle between two shortbread cookies, a filling for a pumpkin layer cake, or even a spread for the bottom crust before adding your pumpkin pie filling for extra pumpkin oomph.
- 1, 29 ounce can (3½ cups) pumpkin purée
- 2½ cups lightly packed light brown sugar
- 3 tablespoons lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- Wash and dry four 8-ounce glass containers with lids. Place all the ingredients in the top of a double boiler and whisk to combine well. Cook over simmering water for about 50 to 60 minutes or until it has darkened and thickened, stirring frequently during cooking time.
- Cool to room temperature, stirring occasionally to release heat. Pack into containers, cover and refrigerate until thoroughly chilled. Refrigerate in airtight containers for up to 1 month.
- Make sure you buy 100% pumpkin and not pumpkin pie filling, which is already sweetened and spiced.