One of my favorite fall items is Pumpkin Butter. It is terrific on toast, pancakes, muffins, biscuits, the uses are endless. (I think Pumpkin Butter is delicious on ginger snaps!) You can also use it in your pumpkin pies, there are numerous recipes online using Pumpkin Butter as a key ingredient. There are so many varieties on the shelves to choose from. Well, this year since I am not out shopping and checking out every kitchen store I pass, I decided I would make my own pumpkin butter. With a few ingredients and little time, you can create a delightful Pumpkin Butter. The aroma alone when it cooks is enticing with the pumpkin, cinnamon, nutmeg and ginger spices. Easy to make and a fall classic.
Pumpkin Butter
Ingredients
- 1 29 oz. can pumpkin
- 1 1/3 cup sugar
- 1 cup water
- 1 tablespoon lemon zest
- 1/2 lemon, juiced
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon each – nutmeg and ginger
Instructions
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Combine all of the above ingredients in a large saucepan. Bring to a boil, reduce heat to simmer, cover and cook 15 minutes. Stir frequently. Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.