Homemade Pumpkin Butter

We love eating different jams, jellies, and fruit butter around here.  It’s usually just Hubby and me that do that.  Sometimes the Wee One will also try a new flavor of jelly.  The Imaginative One loves only grape jelly, and don’t you dare try to get him to eat something different.  He’s not adventurous with his eating.

I had bookmarked this recipe last year and refound it today.  Since I was going to the grocery store, I got all the ingredients and made a batch.  Yum!   And easy!!!

Homemade Pumpkin Butter

Adapted from Skinny Taste

Stars of the recipe:

• 29 oz. can of pumpkin puree (not pumpkin pie blend)
• 1 tsp. Vanilla extract (omitted it, and it was fine)
• 3/4 c. apple juice or cider (I used cider.)
• 2 – 3 cinnamon sticks (I used Chinese 5 spice, so I omitted this.)
• 1 c. brown sugar
• 1 -2 tsp. Pumpkin pie spice, to taste (I used Chinese 5 spice instead.)

Steps:

1. Combine the ingredients in a med. to lrg. Size saucepan.  Stir well.
2. Turn the heat to high and bring the mixture to a boil.
3. Turn the heat to medium-low and cook it for 30 to 45 minutes.  Stirring frequently.
4. If needed, add more spices.
5. Enjoy the pumpkin butter on your favorite bread, biscuit, or oatmeal!  (I’ll share what I did with mine later.)

Printable Recipe

I froze 1/2 of the pumpkin butter, and the other I put in the fridge to eat on my fav. Ciabatta bread.