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??
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!)
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Looks really easy and yummy! Cant wait to make this!
Thank you! Let me know how it goes:)