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.
![20101005-IMG_8987 20101005-IMG_8987](/wp-content/uploads/2010/10/20101005IMG_8987.jpg)
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!
![20101005-IMG_8970 20101005-IMG_8970](/wp-content/uploads/2010/10/20101005IMG_8970.jpg)
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?
![20101005-IMG_9021 20101005-IMG_9021](/wp-content/uploads/2010/10/20101005IMG_9021.jpg)
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! ;)
I don’t know if someone has all ready asked this but could I use coconut sugar or would you suggest to just use brown sugar. I just happen to have a bag of coconut sugar and thought to ask. Thank you!
A friend & I are going to make this for gifts & I’m curious how long it lasts before going bad? I want to do it in advance of course, but don’t want it to go bad, lol…
Hey Kimberly, I think it usually lasts in my fridge for a few weeks or so (in an air tight container or jar). Hope this helps!
Cloves of what … garlic ?
Can this be frozen and saved for later?
Can this be frozen?
Could I use honey instead of the sugar?
What a great way to use left over pumpkin this holiday season! I would put this on everything!!