Perfect Pumpkin Butter Recipe
Two 15-ounce cans of pumpkin (not pumpkin pie filling)
1/2 cup Splenda
1/2 cup packed brown sugar
3/4 cups apple cider (I like to use spiced cider)
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
2 teaspoons vanilla extract
Mix all ingredients thoroughly in a large saucepan. Heat over high heat until it reaches a boil. Reduce to a simmer and cook for 30 minutes, stirring frequently. It should thicken and turn a darker brown. Turn off the heat and allow to cool, continuing to stir every couple of minutes.
Once it's cool enough to handle, transfer the pumpkin butter to a jar or container, then allow to reach room temperature before refrigerating.
This is great on oatmeal, toast or graham crackers.
2 comments:
Can you believe I've never tried pumpkin butter? At least not in the past 5+ years. Pathetic! I just bought a fresh pumpkin and will be making this recipe :)
-Irina
Oh wow! Thanks for sharing this recipe, I had no idea pumpkin butter was so easy to make. I just dropped $5 on a small jar of pumpkin butter at a festival. Never again! =D
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