Pumpkin butter

October 26, 2005

Makes 4 8-ounce jars

Like apple butter, pumpkin butter can be served warm over ice cream or used cold, spread on toast for a morning treat. Store it in jars in the refrigerator.

2 cans (15 ounces each) pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 teaspoon butter 1 1/2 cups maple syrup 1. In a large saucepan, combine the pumpkin puree, cinnamon, nutmeg, ginger, butter, and maple syrup. Bring to a boil over medium heat, stirring constantly to prevent scorching.

2. Turn the heat to low and simmer the mixture for 40 to 50 minutes or until it thickens (it will thicken more on cooling). Remove it from the heat. Let the butter cool. Store in jars in the refrigerator for up to 2 weeks.

Adapted from Gloria Varney