It is the end of a very busy week - for many reasons - and so here is the last recipe I promised you.
For this yummy pumpkin butter you will need your pumpkin puree, I posted about yesterday. Click here if you need instructions how to make it. Of course, you can also use the canned pumpkin.
What I used:
3 1/2 cups of pumpkin puree
3/4 cup apple sauce
1/2 teaspoon ground cloves
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all your ingredients in a pot, bring it to boil, turn it down to simmer, and cover with a lid, leaving it slightly open. I used a wooden spoon to help me keep it open. I ended up cooking mine for about 40 minutes until I was happy with the consistency. Keep checking on it! After it cools down, you can spoon it into cute glass jars and leave it in your fridge for few weeks.
We are enjoying it on our morning toast.
The kids are big fans!
It tastes great with a banana.
And I am using one jar for a cowgirl/country themed baby shower that I am throwing for my friend this weekend. It will be a prize for one of our games! So I prettied the jar up a bit :-)