Saturday, October 22, 2011

Pumpkin Butter

Dear Pumpkin, I'm so glad its Fall so that we get to hang out for the next few months. We're going to have so much fun together! But please, try not to make me fat, okay? xoxo, Sarah

Oh, hello. My pal, Pumpkin, and I were just having a little chat. You see, I love pumpkin, and it's actually really good for you but its often paired with things like butter, cream, sugar and other items that stick to your booty like a magnet. Making it...not so good for you. But have no fear, I am about to show you that you can still satisfy your pumpkin pie craving without having to break out your fat pants! (And don't act like you don't have fat pants.)

I recently discovered Pumpkin Butter.

Read this post carefully.

If you enjoy pumpkin flavored goodies but not all the taxing calories (or dollars) usually associated with that yummy pumpkin fix, Pumpkin Butter is your new (healthy) friend.

The limits to this goody are seemingly endless, I am VERY excited to show you all the yummy things you can use this pumpkin butter in besides simply just eating it!

For example...does someone reading this blog enjoy pumpkin spiced lattes? I thought so.

Read on, my friend. Read on.

Pumpkin Butter                 Makes 12+ servings

3 1/2 cups pumpkin puree, or 1 -29 ounce can (not pumpkin pie filling)
2 tsp vanilla extract
1 cup apple cider or juice
1 cup packed brown sugar
2 tsp Saigon Cinnamon
1 tsp ginger, ground
1 tsp freshly grated (or ground) nutmeg
1/2 tsp cloves, ground

1. Combine pumpkin, vanilla, apple juice, spices, and sugar in a large saucepan; mix well.

2. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently! Sorry, this is one of those, "slave over a hot stove" kind of investment recipes. But, I promise, it's totally worth it! The mixture is going to burp and spit a little as the heat rises up and tries to find it's way out. If you walk away even just for 5 mins, I would recommend you put a splatter guard over your pot.

3. Remove from heat and let cool slightly, serve warm on toast. Store in the refrigerator, in an airtight container for up to two weeks.

It is NOT recommended that you can pumpkin butter or pureed pumpkin at any time. There is no proven method to preserve the acidity of the pumpkin.

Using SparkRecipes calculator: 83.6 calories per serving