It's cold. It's windy. It's the season for pumpkin butter.
Now let me tell you, I did not grow up in or around the world of pumpkin butter. I have never tried it. But I had an extra can of pumpkin puree lying around, bread rising in my bread machine, and half a memory of seeing a recipe for pumpkin butter online.
Less than a 1/2 hour and one dirty pan later:
It's like a soft pumpkin pie caramel. It's gooey and full of spices.
I suggest that if you are going to make this recipe have bread at hand. You will not want to wait for it to finish baking.
I've also saved you from the added calories by using a stevia and sugar blend and replaced the apple juice with tea. You're welcome dieters.
- 1 can pumpkin puree
- 3/4 cup cinnamon tea (I used Tazo's Sweet Cinnamon Spice)
- 1/2 a level cup sugar and stevia blend (C&H). Use to taste.
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Mix everything in a saucepan, bring to a boil, and reduce to a simmer, stirring, till thickened.
And did I mention it makes your house smell awesome?
Well it does. If you were to make this Christmas Eve Santa would leave extra presents because he'd be so blown away at how awesome and holiday-ee your house smells. Points baby, points.