Pumpkin butter is a thick, richly spiced spread that is perfect on top of toast or muffins. It is also delicious swirled into oatmeal or yogurt, dolloped onto crackers or spooned over ice cream. Pumpkin butter is one of the most versatile fruit spreads I make. If you are a pumpkin lover, this recipe is for you.
Easily adaptable to use what you have on hand and to suit your preferences, I swapped out some of the brown sugar for maple this time and I really liked the hint of maple in the end.
Maple Pumpkin Butter
Yield: 2 cups
15 ounces pumpkin puree
2/3 cup light brown sugar
1/3 cup maple syrup
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Combine all ingredients in a medium size saucepan. Stir to combine. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, stirring frequently, until thickened. Transfer to a jar and store in the refrigerator for up to 3 weeks. Serve as you would jam or jelly. Enjoy!
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