I’m normally not a fruit butter person, but I’ve been coming around to the idea now that I understand what it actually is. When I was a child my Grandmother would slather apple butter over her toast and the look and smell of that brown stuff just did not sit well with me. It took a good amount of time for me to come around (*cough*…this year) to give it an honest try. Lately I’ve been enjoying fruit butters in crepes, on toast, and mixed in ice cream. Did you know that this pumpkin butter mixed with vanilla ice cream tastes just like homemade pumpkin ice cream? OMG is it good. I’ve been tinkering with the idea of making homemade pumpkin pop tarts with this stuff too.
1 15 ounce can of pumpkin puree (homemade, even better)
2/3 cup brown sugar
1 teaspoon ground cinnamon
In a medium sauce pan add pumpkin puree, sugar and cinnamon and cook over a medium heat for about 8-10 minutes. Stir every couple of minutes until sugar has dissolved and pumpkin butter is creamy smooth and has slightly darkened.
Remove from heat and place in a sealed tight container. Store in the refrigerator for up to one week. You can also freeze all or a portion of this pumpkin butter for up to 3 months.