I'm all geared up for fall and all that follows so I hope your ready for ALL my autumn posts and recipes? If not, just cave now! lol This week I'm stocking up on canned pumpkin. Last year, a nasty rumor had people in panic and at one point, the shelves were low. This year, fresh pumpkins are said to be higher than last year due to the extreme summer heat. Mine died on the vine even before maturing so that's not a good sign. Lesson learned, don't wait till the holidays to stock up!
What comes to mind when you think pumpkins? Butter, of course! Not just any butter, but maple pumpkin butter. This is a treat on pancakes, muffins, toast or on a spoon!
Maple Pumpkin Butter
2 c. pumpkin puree
1/2 c. apple juice
1/2 c. maple syrup
2 t. Cinnamon
1 t. nutmeg ( I use more, love it)
1/2 t. ginger ( again, I use more)
Mix everything together in a food processor or use mixer. Add mixture to a large saucepan and allow to simmer on low for about a hour, till the color darkens and thickens. Store in air tight container in fridge. Enjoy!
Your house will smell wonderful too! On a side note, if you joined my fall apron swap, I've extended the shipping date till the 25th to allow more time, so no stressing! Just sewing, swapping and making pumpkin butter!
This looks great! I love how you say we should 'just cave now!' haha! It is calling for snow here on Thursday! Egads!
ReplyDeleteThis sounds delicious! I think I'll make some this weekend. Our family loves "pumpkin" anything/everything.....
ReplyDeleteI bet my little grandsons would love this on some toast for a snack when they come to visit Grammy next week!
Bless you for sharing this~
Sue...I LOVE you for extending the date. We just returned from vacation on Sunday and I have just got my stuff together to get my apron started. I didn't want to have to rush :)
ReplyDeleteYour Pumpkin Butter looks devine :)
Blessings!
Gail
That's a recipe I'm going to bookmark. It looks delicious.
ReplyDeleteI`m going to save your recipe in Notepad for now and put it in my cookbook. Too hot here this week. By 1 October we should be back to double digit temps. Finally!
ReplyDeleteThank you for Tasty Tuesday!
Yummy!!!!! Have never had this one.
ReplyDeleteBut it's now in my file! Did you get your vanilla made?!! I've missed you Sue!!
Num!!!!!!!! I think I want to make this........soon!
ReplyDeleteHugs sweet friend, Linda
This is definitely a recipe I want to try!
ReplyDeleteWe still don't have canned pumpkin on shelves where I live. There has not been any since last year's Holidays.
I have some (have pumpkin bars cooling right now) because I always stock up on canned pumpkin during the Holiday season.
I'm not so sure the rumors were false. In our area, the hot weather crops (tomatoes, peppers, melons, pumpkins, etc.) did not grow well at all last year due to our cool and wet summer.
They were even limited for Halloween purchases.
Sue, I have never tasted pumpkin butter and have always wanted to make it, thanks for the recipe. Oh! by the way thanks for the head up on buying the pumpkin. I asked my dh today if he thought ours was going to make, and he just shrugged his shoulders. lol. Better get to the store .Thanks for sharing, I always look forward to and enjoy your recipes.
ReplyDeleteSue
This sounds great! I've copied it down and will hunt for pumpkin on my next shopping trip. Thanks for sharing, Sue!
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ReplyDeleteHey girl, been meaning to ask you... do you have an old fashioned apple peeler?
ReplyDeleteYou'd be a hit at the Apple Butter Festival in Berkeley Springs, WV with this one. People LOVE pumpkin butter! I used to put some on warm banana nut bread. Yummy! xxoo
ReplyDeleteSue, this sounds delicious! Do you ever can it for later instead of refrigerating?
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