Are you tired of seeing pumpkin things everywhere yet? I’m not, and I don’t think I could ever be! This stuff is excellent on toast, muffins, and my personal favorite… corn bread. I’ve also whisked it in with half and half or vanilla coffee cream to make a homemade pumpkin creamer. No need to stop at Starbucks for a pumpkin spice whatever, just have it at home!
On another note, only two more weeks until Thanksgiving. Which means only two more weeks and a day until the most wonderful time of year is here! 🙂
- 15 oz. pumpkin puree
- 1 teaspoon vanilla
- 1/2 cup apple cider
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- 2 cinnamon sticks
- In a small sauce pot combine the pumpkin, vanilla, cider, sugar, spices and cinnamon sticks.
- Bring the mixture to a boil. Reduce heat to low and cook for 10-15 minutes or until thickened, stiring frequently. Remove cinnamon sticks.
- Pour butter into glass jars and cool before refrigerating. It keeps well in the fridge for at least a few weeks.
Makes enough to fill two glass jam jars.
Recipe adapted from Skinny Taste