I already talked about my obsession with pumpkin here. Something I am not obsessed with is that fact that most pumpkin recipes only call for one cup of pumpkin puree. A can of pumpkin puree has more than one cup in it. What is a girl to do?! Stick it in a tupperware and put it in my refrigerator? Um, sure but I know that I will forget about it and that it will inevitably end up being pushed to the back (aka the pit of icy no return.) I had to think of something and I couldn't bring myself to bake any more sweets..... yet.
When my mom worked at Williams-Sonoma she always bought a million jars of pumpkin butter with her discount. We would have it sitting in our pantry for months past pumpkin season. I did not complain. I would spread that stuff on toast, english muffins, normal muffins, etc. every morning before I left for school.
In short, pumpkin butter is my jam.
(Ha. Get it?! Yeah, I'm hilarious.)
Since I live in the middle of nowhere (yay for Tallahassee), I am not fortunate enough to have a Williams-Sonoma nearby (which is a complete crime BTW). I decided to go ahead and try to make pumpkin butter with that random tupperware of pumpkin puree sitting on the top shelf of my refrigerator.
- 1 cup pumpkin puree
- Drizzle of honey
- 1/2 cup tightly packed brown sugar
- 1 T apple cider vinegar
- 1 T cinnamon
- 1/4 t nutmeg
- 1/2 T pumpkin pie spice
- 1/8 t salt
- Put all ingredients into a sauce pan and simmer for 45 minutes on very low heat. Stir frequently.
- Refrigerate immediately. It will last for about a week or so in an airtight container.
This recipe filled half of a regular size mason jar. I will definitely double the recipe next time! Also, don't let your brown sugar caramelize like mine did. It won't taste bad but it will look like your pumpkin butter burned a little. Oops.
little lot on your toast and then sprinkle some cinnamon on top.
Oh, and I take the GRE tomorrow at 1 pm. Ah.