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Recipe: Pumpkin Butter

Recipe by Jenice Lee Photograph by Sarah & Chris Rhoads of We Are the Rhoads

This recipe for Pumpkin Butter accompanied our story titled Essentials of Fall Camping. 

Ingredients
3 cups pumpkin puree
3/4 cup brown sugar
1 cup apple cider
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Method
1. Combine all ingredients in a large saucepan and bring to a boil. Turn down the heat and let mixture simmer for 30–45 minutes, giving the flavors time to combine.
2. Stir often and taste, adjusting the spice according to your preference.
3. Store in an airtight container in the refrigerator for up to a week.

Yields approximately 4 cups

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  • October 19, 2013
    18:21
    […] shooting them! I also used some yellow Bartlett pears from a friend’s back yard to make these pear tartlets I saw on the Kinfolk site a few weeks back. They were so very tasty and super simple, with just a […]
    Posted by Philip Foster Farm Shoot II | Bird is the Word