Saturday, November 2, 2013

Pumpkin Butter

Pumpkin. Cinnamon. Roasted vegetables. Nuts. Warm spices. What does autumn taste like to you? These days autumn tastes like pumpkin butter. Mmmm..... Great on fruit, toast, pancakes, waffles, and maybe even mixed into vanilla ice cream??? 


  • 2 15oz cans of pumpkin puree
  • 1 cup apple juice (if you really love spice, try apple cider but may need to decrease spices added if it gets too spicey!)
  • 1/4 cup brown sugar or 3 tablespoons agave nectar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

  1. Combine all ingredients in a medium saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
  2. Transfer to sterile containers and chill in the refrigerator until serving. Freezes well too!
If you prefer not giving baby any brown sugar/agave nectar, make a separate batch without or add in the sugar after taking out some of the rest of the cooked down mixture for baby's own jar of pumpkin butter. The apple juice adds some sweetness!

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