pumpkin butter

Serve over pancakes or ice cream, stir into hot cereal or yogurt, or just spread on warm toast or muffin.

Note: This butter isn’t suitable for preserving in a water bath because of the low acidity of pumpkin. But it keeps well in the refrigerator for about 6 weeks, or in the freezer for up to 3 months.

3 cups pure pumpkin, pureed
1 cup sugar
1 tablespoon ground cinnamon
1 ½ teaspoons ground nutmeg

Combine all ingredients in a Dutch oven or heavy saucepan. Gently heat to a simmer, stirring often. Transfer into clean glass jars with air-tight lids. Let cool completely before storing in the refrigerator.

Discover more A Parade of Pumpkin - Recipes
in the archived edition of our Nov 2013 email.
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from Monterey Bay Herb Company ~ Recipe Archive