Monday, October 4, 2010

October 4 Spiced Pumpkin Butter

There is nothing that says fall like pumpkin flavored foods. We went on a farm tour this weekend and learned how pumpkins grow. There were pumpkin flowers and every form up to the mature vegetable.
Spiced Pumpkin Butter

  • 2 15oz cans pumpkin
  • 1 1/4 cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tbsp lemon juice
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
In a 5-quart Dutch oven combine all ingredients. Bring to a boil, reduce heat to medium. Cook, uncovered, about 25 minutes or until thickened, stirring frequently. Cool mixture. Store in refrigerator for 1 week, freeze for 6 months or can. 

Audrey's Tasks:
  1. Help measure and add ingredients
  2. Stir
Mom's Tasks:
  1. Gather ingredients
  2. Cook
Super easy but so tasty. We are going to make a from scratch version a little later as I doubt this one makes it to the holiday season. 


  1. This sounds awesome.

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    jdaniel4smom at aol dot com

  2. This sounds good and easy. I think I'll save it.

    I found you on blog frog, and I am now following you. I love the picture on your home page!!

    If you want, check out my blog:

  3. This is so perfect. Been wondering what to do with all of our pumpkin puree. There is only so much pumpkin bread a person can eat.

  4. Just saw you on blogfrog and came by for a visit! That picture of your little one as the header is AWESOME!! Such a fun blog!


  5. So excited about this recipe! I'm looking for new (more) pumpkin recipes.
    And thanks for stopping by my blog!


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