Delectable sweetness happens when you take plain old pumpkin and turn it into this spiced pumpkin butter, enhanced with warm fall spices and a splash of maple syrup.
You don’t need any butter to make Pumpkin Butter, it’s like Apple Butter only with Pumpkin, and it can be used in so many ways. from just spreading on English muffins or my Pumpkin Spice Caramel Banana Bread, to topping off your ice cream, warm oatmeal or pancakes. Whatever you have it on I’m sure will go perfect with a hot cup of my Bailey’s Pumpkin Spice Latte. What I made this for was to roll up in Cinnamon Rolls, oh my goodness that post is going up next, so don’t worry.
This would also make a perfect gift or to set out on a holiday charcuterie board with crackers, nuts, fruits and cheeses. You could even add a splash of bourbon for an extra festive event.
This recipe couldn’t be easier and if you don’t have all the spices, you can use a tablespoon of pumpkin pie spice in place of the cinnamon, ginger, nutmeg and allspice. The mixture gets thick so cooking can get a little splattery, just keep stirring and then turn down to a simmer.
It is not recommended to can Pumpkin Butter or any mashed or pureed pumpkin or winter squash according to the USDA. The good news is Pumpkin butter can be frozen in freezer bags or containers for up to 6 months.
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