Another deliciously spiced autumn fruit spread. I've made pumpkin butter once before, but this time I used an actual recipe. It turned out so delicious, just as wonderful as the apple butter I made recently. I made pumpkin pancakes this morning specifically to serve with the pumpkin butter. I won't post the pancake recipe - they were dense and heavy, and not as good as I had hoped. Edible, just not post-worthy. Anyway, the pumpkin butter was the star of the meal, and it shone brightly.
1 (29 oz) can pumpkin puree (3 1/2 cups if you're using fresh puree)
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups sugar
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Pack into small, freezer-safe containers leaving 3/4 inch space at the top. Store in the freezer. Makes 2 1/2 pints.
This would be good over regular pancakes, biscuits, bagels, toast, whatever! And it's also good over the pancakes when you add some maple syrup, yum...