Ingredients
- 1 15-oz. can pumpkin (not pie filling) 1/2 cup brown sugar1/2 cup white sugar4 tablespoons pure maple syrup 1 tablespoon fresh lemon juice1 teaspoon mixed pumpkin pie spice
Directions
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*Note: If you prefer, replace the commercial mixed pumpkin pie spices with 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
The maple syrup may be replaced with either honey or sorghum in the same amount or molasses in half the amount plus 2 tablespoons water. The easiest way to measure the sugars is to pack the brown sugar into the bottom of your cup and then fill it with white sugar. The amounts of all the seasoning can easily be altered to suit your taste, so feel free to experiment. This butter is especially tasty eaten on warm corn muffins.
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Excerpt published from Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More by Janet Cooper with permission from Skyhorse Publishing.
Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for preserving fruits, veggies, and meat at home. Cooper has been canning and preserving since a young age, learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for Pumpkin Pie Butter.
