A few weeks ago, my family and I stopped by a local farmer's market where we discovered Amish Pumpkin Butter. We had all tried apple butter before but pumpkin butter is a different thing all together, with a flavor similar to pumpkin pie, with lots of cinnamon and cloves.
This creamy spread is so delicious, we kept thinking of more and more ways to use it. And as expected, the jar was empty within a few days. So my mission was clear, I needed to make our own.
So far we have used this butter on pancakes and English muffins, and it also makes a great Pumpkin Butter Smoothie for a quick breakfast. In addition to tasting yummy, it's also good for you! Just 1/4 cup of Pumpkin Butter comes in at about 55 calories and provides 150% of your Vitamin A requirements for the day.
2 15-oz cans Libby's Pure Pumpkin
1 cup Apple Juice
1/2 tsp Allspice
1/4 tsp Cloves
1 cup Brown Sugar, packed
1 TB Ground Cinnamon
1/2 tsp Nutmeg
2 tsp Apple Cider Vinegar
Combine all ingredients, except vinegar, in a large saucepan. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring several times.
Remove from heat and stir in the cider vinegar. Cool to room temperature then transfer to a glass container and store in refrigerator for up to 10 days.