Spiced Pumpkin Butter



Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.

Ingredients

  • 4 cups Pumpkin Puree, or two 15-ounce cans pumpkin
  • 1 1/4 cups pure maple syrup
  • 1/2 cup apple juice
  • 2 Tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Chopped hazelnuts (optional)

Preparation

  1. In 5-quart Dutch oven combine all ingredients except nuts. 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.
  2. Ladle into jars or freezer containers, leaving ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
  3. To serve, top with chopped nuts.

Makes 4½ cups (36, two- tablespoon servings)

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