This pumpkin butter was really easy to makeÂ and resulted in a tasty spread that I am donating to a craft fair to benefit Shakti Rising. Who says you have to pay for gourmet?
Some uses for this fabulous spread:
- On toast (with cream cheese – anÂ absolute favorite in my dairy days)
- Swirl with cream cheese and serve with bread or crackers for a holiday party
- As a topping on vanilla ice cream
- Thin with water or apple juice and drizzle over waffles, french toast, or pancakes
- As a sauce for baked apples
- Stir it in yogurt for breakfast, top with chopped walnuts
- Use instead of pumpkin in pumpkin muffins
- And whatever else your imagination can create (reply below with your ideas!)
Behold — the pumpkin butter:
- 15 oz. canned pumpkin
- 1 cup organic applesauce
- 1/3 cup sucanat
- 3/4 tsp. cinnamon
- 1/4 tsp. freshly grated ginger
- pinch of cloves (up to 1/8 tsp)
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
In a small pan, combine all ingredients and bring to a boil. Mixture will splatter – be careful! Upon boiling, reduce heat to low and simmer for 45 minutes, stirring occasionally as mixture thickens.
When mixture is very thick, remove from heat and let cool.
While spread is cooling, bring a large pot of water to a boil and boil jars and their lids to sterilize.
Spoon into tight-sealing jars and keep refrigerated for up to 2 weeks.
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