Description
A rich and aromatic spiced pumpkin butter made by simmering fresh pumpkin puree with warm spices and brown sugar, perfect for spreading on toast, adding to desserts, or enhancing your fall-inspired dishes.
Ingredients
Scale
Ingredients
- 2 cups fresh pumpkin puree (or canned)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Combine Pumpkin and Sugar: In a medium saucepan over medium heat, combine the pumpkin puree and brown sugar. Stir continuously until the mixture is well blended and begins to bubble, ensuring the sugar dissolves evenly into the pumpkin.
- Add Spices and Lemon Juice: Stir in the ground cinnamon, nutmeg, ginger, cloves, lemon juice, and salt. Continue stirring for about two minutes until the spices release their fragrance, infusing the mixture with warm autumnal flavors.
- Simmer to Thicken: Reduce the heat to low and let the mixture simmer gently for about 20 minutes. Stir occasionally during this time to prevent sticking and to help the pumpkin butter thicken to a luscious, spreadable consistency.
- Cool and Store: Once thickened, remove the saucepan from heat and allow the pumpkin butter to cool completely. Transfer the cooled butter to sterilized jars and seal tightly. Store in the refrigerator and use within a few weeks for best flavor.
Notes
- You can use canned pumpkin puree as a convenient substitute for fresh pumpkin.
- Adjust the amount of brown sugar to your desired level of sweetness.
- Use sterilized jars to ensure longer shelf life and prevent contamination.
- Store pumpkin butter refrigerated and consume within 2-3 weeks for optimal freshness.
- Try spreading on toast, pancakes, or using as a filling for pastries and desserts.
