Sunday, May 10, 2009

Pumpkin Butter

For Cavidanny's moly, my addition is Pumpkin Butter. I love pumpkin pie and all the yummy spices that goes in it. This is a version you can spread on your toast. Yum!

Pumpkin Butter

16 oz. solid pack pumpkin (I use from a can but you can roast a small sugar pie pumpkin too)
2/3 C. brown sugar
1/4 C. honey
1 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. cloves

In a medium saucepan, combine the pumpkin, brown sugar, honey, lemon juice, cinnamon and cloves. Bring to a biol over medium high heat, stirring frequently. Reduce the heat and simmer for 20 minutes or until thickened. Stirring occasionally.

Ladle into clean jars or freezer containers. Cover with lids. Store in refrigerator for several weeks or freezer for several months.

1 comment:

Lynne said...

We just don't get pumpkins here until October ( Halloween) I will have to wait sooooo long to try this out