I ran across this recipe on another homeschooler's blog last week. Somehow, I have never heard of pumpkin butter! But being such a big fan of autumn and anything pumpkiny...I knew we had to try it. So we turned it into a homeschool cooking class :) My mom helped Ashleigh make it, since I was occupied feeding Baby Keira.
15 oz of pure pumpkin - 2/3 cup brown sugar - 1/4 cup honey
1 Tbsp lemon juice - 1 tsp ground cinnamon - 1/8 tsp ground clove
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan.
Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened.
Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.
All I can say is...Yummo! Very very delish. Its spicy like apple butter, while tasting like pumpkin pie. This recipe is definately a keeper! I think next time we'll make a larger batch and put it in canning jars. Would make great little gifts. A little jelly jar of pumpkin butter with a loaf of fresh baked bread.
Can you smell it.....? Spicy, warm pumpkin, toasted bread, coffee brewing, for an afternoon snack next to the fireplace. Snuggled all up in an afghan, on a misty fall day.