Maple Pumpkin Butter


I have a teeny tiny problem with gourmet food shops.

It’s not that I don’t enjoy them; it’s that I have a need to buy one of everything.
Salts, jams, chutney, sauces  {you get the idea}

They look SO cute on my pantry shelves.
and…this is where the problem comes in.

They look so cute, I never want to use them.
I also have this problem with fancy candles, towels, and soaps.

Because, I typically like to food shop on a budget, this problem of mine needs a solution.

For me … that is to make my own.
I was ecstatic that my apple butter turned out so well, and I thought I’d try pumpkin butter, as I am always eyeing those pretty little jars up the hill.

Because I made it myself, I’m actually not afraid to use it up:)

Problem solved.

Maple Pumpkin Butter:
4 cups of pumpkin puree
3/4 cup of apple cider
1/2 – 3/4 cup maple sugar
2 tsp cinnamon
1/4 – 1/2 tsp nutmeg

in a sauce pot combine the pumpkin and the apple cider
add in the remaining ingredients and bring to a gentle boil
reduce the heat to low, and simmer for about 40 minutes
make sure to stir frequently to prevent it from burning

jar, lid, store in the fridge