Just in time for the fall – here is a delicious recipe for an all-around family favorite! Serve over pancakes or ice cream, stir into hot cereal or yogurt, or just spread on warm toast or muffin.
Note: This butter isn’t suitable for preserving in a water bath because of the low acidity of the pumpkin. But it keeps well in the refrigerator for about 6 weeks, or in the freezer for up to 3 months.
3 Cups of Pure Pumpkin, Pureed
1 Cup of Sugar
1 Tablespoon of Ground Cinnamon
1 1/2 Teaspoon of Ground Nutmeg
Combine all ingredients in a Dutch oven or heavy saucepan. Gently heat to a simmer, stirring often. Transfer into clean glass jars with air-tight lids. Let cool completely before storing in the refrigerator.
