Pumpkin Butter
This pumpkin butter is a cinch to make and is a great thing to keep on hand this time of year. It's really versatile and there's so many things you can do with it. You can swirl it into a cheesecake, top waffles or pancakes, package it and gift it to friends for Christmas, or simply slather it on some toast with some cream cheese. My personal favorite. Enjoy!
Pumpkin Butter
1 15oz can organic pumpkin puree
1/2 c fresh apple cider or juice
1/2 c pure maple syrup
1/4 c honey ( I use raw)
1 t blackstrap molasses
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/4 t cloves
pinch of salt
juice of half a lemon
Combine everything except the lemon juice in a medium saucepan and bring to a boil over medium heat. Once it begins to boil, reduce heat to low and simmer for 30 minutes, stirring occasionally until the butter is thick and has reduced slightly. Remove from the heat and stir in the lemon juice. Store in an airtight container in the fridge.
