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!
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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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