Pumpkin Butter

[livingdeb]

I've just made my third batch of pumpkin butter and am now pleased to present my final version of the recipe.

Pumpkin Butter

1 (15 ounce) can pumpkin puree, approximately 1.5 cups
3/4 cup water
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
juice of 1/2 lemon (about 1 tablespoon)

Combine pumpkin, water, sugar, and spices in a large saucepan; stir well. Bring mixture to a boil. Stir in lemon juice. Cool and store in an airtight container in the refrigerator.

You're supposed to simmer it until thickened, or about 30 minutes, but it seems plenty thick to me. I don't even know if you need to cook it at all. I assume the lemon juice helps preserve it.

This recipe is very flexible. Feel free to change the quantities of spices and lemon juice to taste and to substitute a different sweetener.

I like this on toast, on peanut butter sandwiches, and mixed into plain yogurt. Here's a picture on toast:



Edited 3/16/13 to show the right sized can of pumpkin (15 ounces, not 29) and to reduce the ground cloves by half.