Maple Pumpkin Butter

This is a yummy and versatile recipe that allows you  to use pumpkin puree from breakfast to dinner. This might turn out to be your new Thanksgiving tradition:-)

This is called butter because of the smooth and creamy consistency but really there is no dairy in it at all.  In fact it is a recipe that even our vegan chums can enjoy.

This is delicious in the morning spread on a waffle or toast or it can make it’s way to the evening when used as an appetizer.  Spread the pumpkin butter over 8 ounces of cream cheese or goat cheese and sprinkle with chopped pecans or walnuts or dried cranberries.  Serve it with slices of baguette or crackers.  Spread it on a bagel as a snack or make it into a sandwich with peanut butter.  It is truly delicious any way you use it.

It could also be a wonderful hostess gift for Thanksgiving when put in a small jar and tied with a ribbon or as favors for your holiday guests.  Make extra and freeze it so you can pull it out whenever you need a quick gift.  Delicious homemade treats make everyone feel the abundance of love and  joy the holiday season brings.

Happy Thanksgiving,

Maple Pumpkin Butter

4 cups Pumpkin Puree or two 15-oz. cans pumpkin
¾ cup pure maple syrup
½ cup apple juice
½ cup sugar
¼ cup lemon juice
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

In a Dutch oven or heavy bottomed pan combine all ingredients. Bring to a boil. Reduce the heat. Cook, uncovered, over medium heat, stirring frequently, about half an hour or until thick. If the mixture begins to spatter, reduce heat to medium-low. Remove from the heat and cool.

You could also put all the ingredients into your crockpot and cook on low overnight.  Just think how good your house will smell in the morning!

Ladle the pumpkin butter into jars or freezer containers, leaving 1/2-inch headspace. Cover and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.