Thursday, October 18, 2012

Fall in Love with Pumpkin Butter

Happy Thursday! Last Thursday greeted me with strep throat and this Thursday decided to top that with a sinus infection. I can officially say that I now hate Thursdays! I'll admit, sinus infections suck, but I did get the chance to use a neti pot for the first time today. I was apprehensive about using it, but what a life saver that thing is! While doing research about the neti pot I even found that a lot of yogis (people who do yoga) use them for inner purification. I love yoga, but not sure I am going to go to that extreme with my neti. Pretty neat to learn, though.

Well, enough complaining, I have another pumpkin recipe for you - Pumpkin Butter! It has a similar consistency to apple butter, but of course, it's made with pumpkin. Just imagine the taste of pumpkin pie in a jar. It's pretty close to fall paradise!

There are a lot of pumpkin butter recipes out there, but most are loaded with sugar. I cut the sugar in half for mine, so it's not too sweet and the pumpkin flavor really comes through. If the natural pumpkin flavor is too strong for you, you can add up to a cup of sugar. Just add it wisely. 

The best thing about pumpkin butter is that you can pair it with so many different things! Try it on: pancakes, waffles, oatmeal, toast, rice cakes, yogurt, etc. I even enjoy peanut butter and pumpkin butter sandwiches. They seem to complement each other well. Let me know what you plan on eating it with, I am always up for suggestions.

                                                                 Pumpkin Butter
                                                                  Makes 2 Jars

3 1/2 C or 1 29 oz Can Purred Pumpkin (not the pumpkin pie spiced filling)
1/2 C Brown Sugar
1 C Apple Cider
2 tsp Pumpkin Pie Spice
2 tsp Cinnamon


1. Place all of the ingredients in a large pot. Bring to a boil.
2. Reduce the heat to medium and cook for 30 minutes. Stir often! 

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