Good morning!
This weekend is our Canadian Thanksgiving, which seems strange to me after the weekend madness, but I am just happy that I am not the one preparing the entire meal this time. ;)
I have been thinking of something that I could bring for my in-laws that would make a fun Thanksgiving hostess gift. I didn’t feel like bringing cookies, pie, or something of that nature, so I put my thinking cap on and surfed the web for ideas.
And then it hit me like a ton of bricks pumpkins.
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Happy Thanksgiving Homemade Pumpkin Butter
This was super easy to make and quite delicious. I doubled the batch below so I could have some to enjoy myself. This will be fantastic spread onto pancakes, toast, or even layered with Vegan Overnight Oats! The possibilities are endless, and I plan to find them all. ;) Note that I reduced the sugar by 1/3 of a cup as I didn’t want it super sweet. You can adjust the sugar and seasonings to your own taste of course.
Adapted from Smitten Kitchen.
Ingredients:
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
- 3/4 cup apple juice
- 1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
- 1/2 teaspoon ground cloves
- 1 cup Sucanat (or brown sugar)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1-2 tsp fresh lemon juice
Directions:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
Note: Canning is not recommended.
Get your super cute Mason jar and set aside…
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Dump everything into the pot except the fresh lemon juice. Once the mixture is cooked it will be thick and creamy!
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Allow your pumpkin butter to cool before putting it into your Mason jar.
Wheeeeeeeee.
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Now decorate your jar with curly ribbon and a tag…
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Disgustingly cute, I would say.
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Hmm, what is that white circle on top of the jar?
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The recipe!
![20101005-IMG_9025 20101005-IMG_9025](/wp-content/uploads/2010/10/20101005IMG_9025.jpg)
And there you have it.
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A simple and quick hostess gift that can be enjoyed all season long. Just don’t forget to make a batch for yourself! ;)
If I was small enough to live in a jar, I’d live in that one. That looks SO delicious! What a lovely gift :)
what a perfect gift! i think i know what i’m making today :) thanks for the great recipe!
Such a gorgeous presentation! This is one of my favorite parts of Fall!
so excited to go grocery shopping today so i can buy a ton of mini pumpkins and spread them about my apartment :)
Ohh – this would make such a lovely gift!
LOVE this. Wow, I didn’t know pumpkin butter was SO easy to make because I know apple butter is quite intensive. Definitely going to make this! :) Love the color too!
I just love this! Such a great idea!
I am so excited for Thanksgiving this weekend! :)
I am so stoked for thanksgiving. This recipe looks pretty awesome! I would love to try it!
What a cute gift! I love how you put the recipe on the top as well. Once I find more pumpkin, I’ll be making this for sure!
I’m adding pumpkin to everything these days and this seems delicious! One more pumpkin recipe to make ;).
I JUST asked on my blog if anyone had a good recipe for homemade pumpkin butter!
Thank You! Thank You!!!
I was totally thinking of you when I read this. Now I want to make this pumpkin butter and your sandwich. Yum!
What a great idea!! I’ve been searching for cute, simple, (yummy!), & meaningful gift ideas… this is perfect! :)
mmmm i love pumpkin buttaaaa! had no idea it was so easy to make! i would probably drink that jar lol
Oh wow I didn’t know how easy it was to make pumpkin butter! Will be making this.
A simple hostess gift, yes. A way to not have to buy store bought pumpkin butter, also yes. Thank you! :-)
what a great idea!
I’ve been wanting to make pumpkin butter for ooooh about 2 years now. Maybe this will be THE year :) Thanks for reminding me about it!
What an adorable idea!
OHMIGOSH ANGE… I CAN COMMENT AGAIN!!! Yay!
So to finish my comment… that punkin butter looks delicious, please save me some ;)
Actually, I should probably make my own because I would love to give some out to my hostess/family this thanksgiving! Awesome idea!
xoxo
Kris
Ahhhhhh!!!!
What do you think happened?? That is so weird!! Im so happy to see your comments :)
How long do you think this would this last in the fridge?
Im not certain but Smitten Kitchen offers a way to preserve it on her original post that I linked to. :)
“To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.”
Another way to can them is just put the pumpkin in really hot put the lid on and cover with a towel and they will seal themselves that’s how we do it at home. Sometimes a couple won’t seal but we just take it off and try again or just throw those in the fridge to use first
This method of canning is extremely dangerous! I have been judging canned goods at county fairs for 16 years and I am only telling you this out of concern. Please, please do not use this method to can anything! The chance of making a person sick is much higher! As a side note, pumpkin butter is not considered a safe product to “can”. It is safe in the refrigerator or freezer. As a side note, responding to a previous comment, changing the amount of sugar, spices, or acid (lemon juice for example) in any recipe that you will be “canning” (hot water bath or pressure canner) is not a safe practice. The sugar content as well as the acidity of the product is measured precisely in recipes and changing that could end up making a person sick.
How long can I store in fridge?