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. 

7 comments:

  1. This sounds awesome.

    I am finally going through the messages from people who said they would like chicken coupons. Please e-mail me your address if you would like on.e

    jdaniel4smom at aol dot com

    ReplyDelete
  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:
    http://mydevotionalthoughts.blogspot.com/

    ReplyDelete
  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.

    ReplyDelete
  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!

    Shannon

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

    ReplyDelete

Audrey wants to hear from you!