I cannot believe how easy this pumpkin butter is to make. It’s a recipe that can be whipped up in two shakes of a lamb’s tail.
Check out what my pals over at Simple Southern Mom had to say about this recipe:
Since this recipe is naturally gluten and dairy free, it’s perfect served for breakfast on any kind of toast (regular, gluten-free, dairy-free, whatever you use) or biscuits. Be sure to stir the pumpkin butter often to keep it from scorching. You can store the pumpkin butter in the fridge for up to a month (if it lasts that long.)
I love how pretty this pumpkin butter looks! It’s bright and cheery.
Ingredients
16 ounces (2 cups) fresh pumpkin puree OR use a 15 ounces can pumpkin puree
1½ cups Domino dark brown sugar
2 tablespoon lemon juice
2 teaspoons gingerbread spice (adjust this to your personal taste)
1 teaspoon McCormick cinnamon, optional (again, adjust this to your personal taste)
Instructions
Place pumpkin puree, sugar, and lemon juice in a medium saucepan. Bring the mixture to a boil. Once the mixture is boiling, add gingerbread spice and cinnamon (if using) and stir until spices are combined.
Reduce heat to medium. Cook for an additional 10 minutes, stirring frequently. The mixture should be a dark brown color. Allow the pumpkin butter to cool. Store in airtight containers in the refrigerator.
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Quick Tip: I love eating this pumpkin butter on my toast in the mornings.
Thank you Simply Southern Mom for this great recipe.