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Maple Pumpkin Butter

I was a little hesitant on making this. I didn’t think I’d know what to do with it honestly. When one of my many pumpkins started going (and I’d found that I’d already made my repitoire of pumpkin goodies) I figured it was time.
Tasting along the way, this sugar-free variety kept it’s promises of tasting like the best of all pumpkin pies, but did I want that on my toast every morning? As delicious as it was, only days after making it, I’m finding that I didn’t make enough. A spoonful into pancake batter or with soy milk for french toast, pumpkin butter is perking up and making already great treats extraordinary.

MAPLE PUMPKIN BUTTER

2 Cups Pumpkin Purée
1 1/2 Cups Apple Juice
1/2 Cup Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Ground Ginger

Mix everything together in a food processor until well blended.
Add the mixture to a large saucepan and bring it to a simmer. Continue to cook on a low heat until the colour deepens and the purée reduces, about 1 hr.
Store in an air tight container or can to preserve, if desired.

Comments

Oh, this sounds great! I think I’ve got 4 pumpkins left, needed some inspiration on how to use them.

posted by Kim U on 11.26.08 at 4:34 pm

Sounds like a nice spread on a walnut bread or a spice cake! Happy Thanksgiving!

Nancy
http://testkitchenette.wordpress.com

posted by nancy1973 on 11.26.08 at 6:52 pm

Glad you got over the hesitation, because that spread is MARVELOUS!!

posted by VeggieGirl on 11.26.08 at 8:55 pm

I can’t tell you how glad I am you posted this. I had promised someone I would make and send pumpkin butter but I didn’t want to use a sugar laden recipe. This will be perfect!

posted by Diann on 11.27.08 at 12:08 am

Oh my goodness!! Pumpkin deliciousness!! I’ll definitely try to make this. Thanks for sharing! :-)

posted by Giulia on 11.27.08 at 10:50 am

That maple pumpkin butter looks almost offensively fantastic!

posted by jd on 12.02.08 at 3:49 pm

I just made a batch of this–wish I had seen your recipe first! Next time, I use maple syrup in mine. Like you, I just can’t seem to get enough of the stuff! :)

posted by Ricki on 12.17.08 at 4:00 pm

I love you because you’ve brought this recipe into my life…

posted by Chantal on 02.28.09 at 7:56 pm

how long will this stay good for in the fridge?
If you preserve it and seal the jars it will stay on the shelf for at least a year. Otherwise, I’ve had it in the fridge for up to two weeks at least.

posted by Jeannie Carriere on 10.20.09 at 6:34 am

I’m FINALLY getting around to making this spread – I assume that pumpkin purée can be substituted with canned pumpkin, no?
Of course! Just not the pre-pie filling variety and you’re good to go. Enjoy!!

posted by VeggieGirl on 11.18.09 at 7:51 pm

Yay! Thank you so much – I always use the Libby’s brand of canned pumpkin :)

posted by VeggieGirl on 11.19.09 at 10:05 am
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