Pumpkin Butter
Description
Fall is the perfect time to enjoy homemade pumpkin butter. Spread it on toast, bagels, English muffins, pancakes, waffles and maybe even cornbread. There are no limits!
Ingredients
2 c. pumpkin puree, canned or fresh
1/2 c. raisins
1/3 c. maple syrup
1 T. lemon juice
3/4 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground allspice
1/4 - 3/4 c. water
Directions
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Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil; reduce heat to low. Cook for 20 minutes, stirring often, until pumpkin has become caramelized and dark brown and has a thick and shiny consistency. Stir every couple of minutes and use a heavy-bottomed pan, so that it doesn't burn.
Puree with immersion blender.
Serve.
Pumpkin butter can be stored tightly covered in the refrigerator for at least 2 weeks.
*If using fresh pumpkin puree, you may not need as much water, since canned pumpkin puree is often much thicker. For fresh pumpkin puree, start with 1/4 cup, and add more water if it's too thick.