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3 1/2 cups pumpkin puree, homemade or canned
1 cup packed brown sugar
3/4 cup apple cider or juice
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Combine all ingredients in a medium saucepan and stir well. Bring to a boil, then turn to low and simmer for about 30 minutes or until thickened. If using canned pumpkin, it takes about 10 minutes. Remove from heat, and allow to cool before storing in an airtight container in the refrigerator.
To make homemade pumpkin puree: Cut a small pie pumpkin in half, remove seeds and place in a 9-inch-by-13-inch baking pan, skin side up. Pour in 1/2 cup water and cover with foil. Bake in a 350degree oven for 30to 40 minutes or until fork tender. Remove from oven and scrape pumpkin from skin. Puree until smooth. If it is not blending well, add a small amount of water. Yields about 30 servings. WGW
“This pumpkin butter is great in oatmeal, yogurt, spread on toast or English muffins, or even as an accompaniment to a cheese board.”
