Pumpkin Butter

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 :)

Thanks Mary!


Debbie said…
YUM! I saw that as well and will definitely be giving it a try. I would love for you to link up to Crock Pot Wednesday whenever you would like to.
Anonymous said…
Just got done making apple butter not too long ago --ohh pumpkin butter would be so good.
@ cooking with vickie
Brenda said…
Great recipe. Trader Joes in California sells pumpkin butter also and we use it on pancakes, but I never thought of making it myself.
That sounds wonderful!!!!
Lydia said…
This looks like a fun, different, yummy way to use up all the pumpkin I have! Thanks for sharing!