If this is the first pumpkin butter recipe you’ve seen this year, then bloggers are doing fall wrong. There should be apples and pumpkins as far as the eye can see (and I promise I’m bringing you an apple butter recipe ASAP). If you’ve already seen a million recipes, the main difference with mine is that it’s naturally sweetened. I was pretty appalled at the recipes I’ve seen online calling for CUPS of sugar. Cups! Pumpkin is delicious – I see no reason to add even close to that much sugar.
I always see pictures, tweets, and general raves about pumpkin butter from Trader Joes. Unfortunately, there are no Trader Joes anywhere near me. So I did the only logical thing and bought 8 pie pumpkins thinking I’d make and can my own pumpkin butter. FALSE! The USDA does not recommend canning any sort of pureed pumpkin at all. Next best thing? Make a huge pile of pumpkin butter and roll around in it until I smell like fall forever. Err… or just freeze it.
I split this recipe between 3 jars. Keep one in the fridge for quick use and the other two in the freezer for up to 6 months. Leave at least 1/3 of the jar empty in the freezer to allow for expansion. If you can’t find naturally sweetened (or unsweetened) apple cider, you can use unsweetened apple juice and increase the spices slightly to suit your tastes.
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