It has begun... I've started making some homemade goodies to give away to teachers, neighbors, etc. so...now I can finally make this Pumpkin Butter!
I was at Williams and Sonoma during Thanksgiving and they were giving out taste samples of their Pumpkin Butter. Super good but, it was so similar to my Pumpkin Empanadas filling that I knew I could make it at home, and at $12 a jar (small jar) I KNEW I could duplicate it.
Lo and behold Mary at One Perfect Bite had a recipe for Pumpkin Butter in her stash so I thought I'd give it a shot.
1 (28oz) pumpkin puree
3/4 c apple juice
2 tsp cloves
1/4 tsp mace
2 tsp cinnamon
1 tsp nutmeg
1 1/2 c granulated sugar
Combine all ingredients into large pot and bring to a boil. Reduce to a simmer and cook for 30 min or until it thickens - stir frequently. Let it cool to room temperature if you plan on using it immediately. Pack them up and store in refrigerator for up to a month. You can also freeze it up to 6 months - but seriously I don't think it will last that long :)
Makes 3 cups (I filled 4 (8oz)Ball Jars)
I canned those babies up, they are on the next gift train out of here... but not before I tried some of it on some buttered toast. Yummy! You could even add it to your pancake mix, waffles, ice cream,yogurt,oatmeal, or even use it in my Pumpkin Empanadas when you make them :)