Spiced Pumpkin Butter

Lately I have been addicted to Williams-Sonoma’s Pecan Pumpkin Butter.  The only bad thing is it comes in a very tiny little jar which you can easily go through in a week if you have a house that is equally addicted to this yummy stuff as mine is.  With no time to head to the mall I decided to make a version in the luxury of my own kitchen.  Let’s just say the whole house was so happy not only to have more pumpkin butter but to smell the amazing butter cooking on the stove.  My wonderful husband was actually vacuum upstairs, as we prepare for our Thanksgiving visitors, and stopped the vacuum to yell downstairs what I was making.  He seem to finish vacuum very quickly once the news hit him what I was making.  And I had two little girls at my side asking for a bite.  I think Parker would have joined us too if he wasn’t outside enjoy the beautiful weather in the backyard.  So if you are addicted to Williams-Sonoma’s Pumpkin Butter you have to give this a try.  It’s super easy and really delicious….and you get a lot more in making this then the tiny little jar you get at Williams-Sonoma.  A great little treat for Thanksgiving morning too with a batch or warm biscuits.  Enjoy!!

Spiced Pumpkin Butter

Print Recipe

4 cups Pumpkin Puree (about two 15 ounce cans pumpkin)

1 1/4 cup maple syrup

1/2 cup apple juice

1 tablespoon lemon juice

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Instructions:

In a 5-quart Dutch oven combine all ingredients.  Bring to boiling; reduce heat.  Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick.  If mixture spatters, reduce heat to medium-low.  remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch headpsace.  Cover; stoe in refrigerator up to 1 week or freezer up to 6 months.

Serve with bread, biscuits, or toast.

Makes about 4 1/2 cups.

Adapted from Better Homes and Gardens October 2009 Issue