- 4 cups pumpkin puree (two 15 oz. cans)
- 3/4 cup pure maple syrup
- 1/2 cup apple juice
- 2 tbsp. lemon juice
- 2 tsp. ground ginger
- 1/2 tsp. ground cinnamon, nutmeg, and cayenne pepper
- 1/4 tsp. salt
- chopped hazelnuts (or walnuts) for garnish.
**If you don’t want the butter spicy, just don’t add the cayenne pepper. It’s a nice balance to the sweet though so you could also dial it back to 1/4 tsp. if you want a more subtle spice. Also, if you’re not a maple syrup fan, add honey instead!**
Combine all ingredients except the nuts in a large pot. Bring to a boil, reduce heat and cook uncovered for 25 minutes stirring frequently. Remove from heat and cool. The original recipe said the butter can be ladled into jars/freezer containers leaving 1/2 inch space at the top and kept in the refrigerator for a week or the freezer up to 6 months! This recipe gave me an entire quart of butter, but if you got the teeny little jars, it would be such a good hostess gift for the holidays along with a loaf of bread. Plus, it only takes about 5 minutes to dump all the ingredients together and 25 minutes to cook. A one-pot wonder is a pretty fabulous find because even with all my best intentions, drinking pumpkin lattes and watching You’ve Got Mail for the 1000th time sounds way better than a day spent baking.
I’m thinking of trying it next on some scones, or maybe pancakes, or a muffin, or…you get the idea, yes?
Happy Friday everyone! This weekend I’m helping put the flowers together for a wedding and studying for midterms…quite the combination that I’m not really sure how it came about but at least it’s the weekend! Coffee and late night pumpkin butter runs are on the cue I think.
original recipe from BH&G magazine
– <3 A.