Another pumpkin recipe? Don’t mind if I do. Pumpkin Walnut Bread is great, but it reaches AMAZING status when paired with this sweet, spicy pumpkin butter. It’s so ridiculously easy to make, I’m almost embarrassed to share the recipe.
After your bread is gone, the leftover pumpkin butter (yes, there will be leftovers…this makes A LOT of pumpkin butter) will be eyeing you alluringly from its spot in the fridge. A few ideas for how to best use that delicious spread:
After your bread is gone, the leftover pumpkin butter (yes, there will be leftovers…this makes A LOT of pumpkin butter) will be eyeing you alluringly from its spot in the fridge. A few ideas for how to best use that delicious spread:
| Man, this got gobbled up before photo time, also. Photo: Oodle Kadoodle Primitives Blog |
- Mix in with yogurt and a few pecans for a delicious snack or dessert (great idea, Amy!)
- Add to oatmeal with walnuts for a heavenly way to start your morning
- Layer on top of vanilla ice cream. ‘Nuff said.
- Pass along to your friends as gifts.
- Other ideas?
Pumpkin Butter
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.
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