Part 1 of my fall butter trifecta was Sweet Apple Cider Butter and Part 2 was Cran-Apple Butter.  Now, we move on from the apples to pumpkin.  You may recall a comment in an earlier blog post that I’m not a pumpkin fanatic.  I’m just not.  However, this pumpkin butter is one of several exceptions that I make to that rule.  I  have never tried this from scratch (meaning, I’ve never used fresh pumpkin) so if anyone tries that I’d love to hear your report.

An optional addition to this recipe would be to add a splash of almond extract.   The recipe calls for apple juice or cider.  I suggest using either cider or Motts Naturals, because it’s thicker and spicier than regular apple juice.

Pumpkin Butter

 1 (29 oz) can pumpkin puree
3/4 c apple juice or cider
1 t ground ginger
1/2 t ground cloves
1 c granulated sugar
2 t ground cinnamon
1 t ground nutmeg

• combine pumpkin, apple juice/cider, spices, and sugar in a large saucepan, stirring well.  Bring to a boil, then reduce heat and summer for 30 minutes until thickened, stirring frequently.  (Use a splatter guard if you have one!) 
• Chill and serve

Serving: 2 T
Calories: 44 (calculated with Motts Naturals Apple Juice)

Pt. 1: Sweet Apple Cider Butter
Pt. 2: Cran-Apple Butter