I love a good food challenge. Especially when it involves pumpkin. I had been having the shakes lately, and realized it’s because I have been in pumpkin withdrawal. However, all was calmed when I went to my friend Jen’s house to sample some pumpkin butter. Sweet, creamy pumpkin butter. Spread it on a graham cracker, a piece of toast, or drop a dollop onto some yogurt or oatmeal.
Back to the challenge. I’m cheap. I see a jar of pumpkin butter, and think to myself, “I can make that.” My version definitely has more spice in it, which is the way I prefer my pumpkin treats!
Just a warning though, this needs about 24 hours to make. I made in the morning, refrigerated it the rest of the day and overnight, and by breakfast…oh wow, the flavors were amazing! The best part? It makes 2 pint sized jars (plus a little extra). You can give one away as a gift (if you’re not too greedy)!! Yes, Jen, I have a jar for you!
- 29 oz can pumpkin puree
- 3/4 cup apple cider
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp nutmeg
- 2 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 2 tsp ground ginger
- In large saucepan mix all ingredients together. On medium heat, bring mixture to a boil. Continue to simmer (on low-medium) heat for one hour, stirring occasionally.
- Remove from heat and allow to cool. Pour into mason jars and refrigerate for 12-24 hours. Enjoy cold!
MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**