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!
Do not attempt to "can" this recipe as I know there are USDA/FDA/CNN/MSNBC/LOL rules about canning pumpkin. So just don't do it.
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