Pumpkin Butter – ‘Tis the Season

The hot weather has finally broken. It is rainy and in the 50’s here today. To make the house feel warm and cozy, I decided to make some aromatic Pumpkin Butter which I can serve for breakfast tomorrow. Oh, yum. This both smells so good while it is cooking and tastes delicious!In a heavy-bottomed pan, combine the following ingredients:

3 1/2 c. pumpkin puree

1 c. honey

2 T. lemon juice

1 T. ground Vietnamese cinnamon

1/4 t. ground cloves

1/4 t. ground mace

Stirring occasionally, cook over very low heat for about 45 minutes or until very thick and smooth. Store in the refrigerator, in glass jars,  for up to 2 weeks. Makes 1 quart.

Pumpkin butter can be served on breads, on top of yogurt, or used to fill tarts.

20 responses to “Pumpkin Butter – ‘Tis the Season

    • Hi, Erica. I haven’t tried using sugar. I would guess that the result would be similar. My inclination would be to try light brown sugar. Let me know how it turns out.

  1. Mmmhmmm, I make this every fall too! I’m going to use your recipe when I make it, I like the sound of honey in it. And yay for Vietnamese cinnamon! Hey, did you ever know Jack and Santana Talbert? They used to live in Manhattan. They are now here in Wichita and Jack is running for congress…but he changed his name to Thomas Jefferson! *grimace at the blatant gimmick even though he’s a friend* lol

    • Hi, Veronica.

      I’m glad that you think that the recipe sounds good. I’m making pumpkin French toast with it this morning.

      No I don’t think that I ever knew the Talberts.

      Have a nice day!


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