Sunday, October 17, 2010

{Fall Table} Pumpkin Butter

WB 096

I give all credit for this delightful recipe to Miss Gina from Skinnytaste.com. {Gina, we love you!!} I LOVE her healthy choices and this one is not only healthy but OH SO GOOD for mock pumpkin pie on your toast, a delightful topping to your pancakes, crepes, you name it. If you haven’t checked out her site, you NEED to. Go now, I’ll wait….

See what I mean? She’s fabulous! This is her recipe:

  • 3 ½ c. pumpkin puree or 1 (29 oz) can pumpkin
  • 2 t vanilla extract
  • ¾ c. apple cider or juice
  • 1 c. packed brown sugar
  • 2-3 cinnamon sticks
  • 1-2 t pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

It’s me again. I got about 5 (½ pint) jars from this recipe. These would be heavenly and welcome gifts for the holidays. Something healthy and yet delightful to the taste is always so fun to get and use during those sugar logged weeks of festivity. Find these darling ½ pints at Target. Stir up a batch for yourself and gift a few. You’ll be in pumpkin heaven for weeks!

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3 comments:

  1. How should these be stored? In the fridge or did you put these in a water bath to seal them?

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  2. I didn't seal them, but a water bath would do it. Without sealing I think they would need refrigeration. Hope you love it Mandi!

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  3. I just had some of this on my bagel. H-E-A-V-E-N!

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