Pumpkin Maple Butter

October 21, 2013

Growing up my mom made the best apple butter in the entire world.

We would make our annual trip to a couple of apple orchards in the fall and load up the car with APPLE APPLES AND MORE APPLES. She would make a huge pot of apple butter and can it, often giving it away as holiday gifts.

I’ve decided to take a little spin on an old classic by turning her recipe into pumpkin maple butter. I’ve taken out all the refined sugar but don’t worry you won’t miss it. David isn’t a huge fan of pumpkin but he was smothering this recipe all over pancakes with the best of them.

What is your favorite fall tradition??

Servings	Prep Time
2 8 oz mason jars	10 minutes

Cook Time

30 minutes

Servings	Prep Time
2 8 oz mason jars	10 minutes

Cook Time

30 minutes

Servings	Prep Time
2 8 oz mason jars	10 minutes

Cook Time

30 minutes

Servings	Prep Time
2 8 oz mason jars	10 minutes

Cook Time

30 minutes

Ingredients

2 cup Pumpkin canned or freshly roasted
1 cup Fresh Apple Cider
3/4 cup Organic Maple syrup Grade B
1 Tablespoon pumpkin pie spice
2 teaspoons Freshly squeezed lemon juice

Servings: 8 oz mason jars

Instructions

Combine all ingredients except the lemon juice in a medium size pot.
Bring mixture to a boil and then turn down to simmer until pumpkin butter is the thickness you desire.
Stir in lemon juice
Store in your fridge and enjoy within 10 days (i't won't last long...I promise!)