Spiced Pumpkin Butter

4 cups pumpkin puree or two 15 oz cans pumpkin
1 1/4 cup brown sugar
3/4 cup apple cider or apple juice
2 T lemon juice
2 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
In large saucepan, combine all ingredients. Bring to boil. Reduce heat. Cook, uncovered, over medium heat. Stir frequently for about 30 minutes until thick. (Be careful as mixture can spatter and if so, lower heat.) Cool.
Refrigerate for up to a week or place in containers and freeze.

We enjoy pumpkin butter on crusty homemade bread or pancakes. I'm sure you could find other uses. The spices can be adjusted to suit you taste.


We just arrived home tonight from a few days of camping. Last night we were making mountain pies and Ed spread pumpkin butter, peanut butter and placed two marshmallows in his mountain pie. The combination of flavors was awesome!

For more ideas on using pumpkin - go to Tammy's Recipes Recipe Swap.