It’s October! Time for pumpkins. I threw this together last weekend and have been enjoying it on toast, pancakes and waffles, so yummy! I usually freeze leftover pancakes & waffles so I can pull them out of the freezer & enjoy them in the toaster oven for quick breakfasts. This would be a great item to share or gift as well. Enjoy, and happy October!
1 15oz can pumpkin puree
heaping 1/2 cup sugar
1/2 cup apple juice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
pinch of salt
Add all ingredients in small saucepan over low-medium low heat. Mix to combine well. Bring the mixture to a boil, then reduce heat to simmer for 30 minutes until butter thickens. Enjoy on toast, pancakes, waffles, apples, or anything else you can think of!
Pumpkin Butter from Meatless in the Mountains
October 3, 2015
www.meatlessinthemountains.com
Ingredients
- 15 oz can pumpkin puree
- heaping 1/2 cup sugar
- 1/2 cup apple juice
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- pinch of salt
Instructions
- Add all ingredients to a small sauce pan and heat on low/medium low. Stir well to combine.
- Bring the mixture to a boil at a higher heat, then reduce heat and simmer for 30 minutes until mixture thickens.
- Serve on toast, bread, pancakes, waffles, apples, anything!
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