Pumpkin Butter


Happy Halloween

Hurrican Irene Update, 7:46 AM: It was COLD in the apartment last night. I went to my aunts house to take a shower because my hair was just not agreeing with me. The power company could provide no updates, of course. I did comment on their Facebook page twice, asking if there was any chance our area would receive power before my cats turned into catsicles. No response. It was extremely frustruating to be at 30+ hours when people right up the street had power. I confess, on the way home from my aunt's house I held up my middle finger at all of the nice warm houses with power. No, it wasn't their fault, but I don't live in the middle of no where anymore. I live in a highly populated area 1.5 miles from a major road. People on farms in the middle of no where had power and I didn't. Finally, at 4:30 AM almost exactly 36 hours since the power went out, and only 1.5 hours after I had finally managed to fall asleep, the power came back on. So I had to get up, turn off the lights, adjust the thermostat and fall back to sleep somewhere around 5 only to get a cat paw to the face starting at 6 AM. Vacation: I need one. 

And yes, I do feel like a complete asshole for even complaining slightly about this. There are people out there who no longer have a home. They have it much worse than I do and I fully realize that. 

One of my favorite things about fall is going to the orchards and farmers markets and picking up apple and pumpkin butter. Which is a bit funny because up until the time I met Tom, the only butter I'd ever had came in the salted and unsalted varieties from the grocery store. I had no idea people use pumpkins or apples to make butter. 

But after being introduced to that wonderfulness, I decided this was the year where I should make my own. I started off with pumpkin butter because I had all of the ingredients on hand. 

Pumpkin Butter
Source: Skinny Taste
Servings: 2 pints

    • 29 oz. can pure pumpkin puree
    • 1 cup brown sugar, loosely packed
    • 3/4 cup apple cider
    • 2 tsp. cinnamon
    • 2 tsp. pumpkin pie spice
    • 2 tsp. vanilla 
1. Combine all of the ingredients together in a large saucepan. Heat over medium heat and bring the mixture to a boil, stirring frequently. 
2. Reduce the heat and let simmer for 30 minutes, stirring frequently. 
3. Transfer into containers and let cool in the refrigerator. 

I use 4 of the Ball Half Pint containers for this. I had no idea how easy it was to make pumpkin butter. Now I'm tempted to double the batch and hand some out as Christmas presents! 

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