Pumpkin Butter
Fall flavors of pumpkin, cinnamon, apple cider, and orange juice meld into an amazing and delicious spread.
Ingredients
- 1 15-ounce can pumpkin puree
- 1/2 cup packed brown sugar, plus 1 teaspoon if needed
- 1/4 cup good-quality apple cider, not apple juice
- 1/4 cup orange juice
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice, fresh or bottled
Instructions
- In a medium saucepan over medium heat, combine the pumpkin, sugar, apple cider, orange juice, and spices. (A whisk works well for this.)
- When the mixture begins to produce big bubbles (like plop plop) through the pumpkin mixture, turn the heat down to low.
- Stir occasionally for 20 to 30 minutes or until thickened, and no pockets of moisture are surfacing.
- Carefully taste for sweetness (mixture will be hot) and add a teaspoon or more of sugar if desired.
- Add the vanilla and lemon juice. Stir well and allow to cool off the heat for about an hour.
- Scrape the Pumpkin Butter into a jar with a tight-fitting lid (or another air-tight container) and refrigerate until ready to eat. Or, serve warm immediately.
- Can keep in the refrigerator for up to a week.
Nutrition Facts
Pumpkin Butter
Amount per Serving
Calories
37
% Daily Value*
Fat
0.03
g
0
%
Saturated Fat
0.01
g
0
%
Sodium
3
mg
0
%
Potassium
21
mg
1
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
0.3
g
1
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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