Ingredients and Weight:
- Canned pumpkin puree: 1 (29 oz) can
- Pumpkin pie spice: 1/4 cup
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1 teaspoon
- Ground allspice: 1/2 teaspoon
- Brown sugar: 1 cup
- Granulated sugar: 1 cup
- Butter: 1/2 cup
- Apple cider vinegar: 1/4 cup
- Lemon juice: 1/4 cup
- Salt: 1/4 teaspoon
Preparation Time:
10 minutes
Cooking Time:
60-90 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, combine all ingredients.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer, stirring occasionally, for 60-90 minutes, or until the mixture has thickened and reduced to about half its original volume.
- Remove from heat and let cool slightly.
- Serve warm or at room temperature on toast, pancakes, or waffles.
Nutritional Information:
Per 1/4 cup serving:
- Calories: 200
- Fat: 9g
- Protein: 2g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 25g
Dish Characteristics:
- Thick and spreadable
- Sweet and spicy with pumpkin, cinnamon, and ginger flavors
- Rich and creamy with butter and apple cider vinegar
User Comments:
- "This is the best pumpkin butter I've ever tasted!"
- "I love the combination of spices and the smooth texture."
- "It's so easy to make and perfect for fall breakfasts."
- "I added a little bit of maple syrup for extra sweetness."
- "This pumpkin butter is a must-have for Thanksgiving."
Special Precautions and Tips:
- Use fresh pumpkin puree for the best flavor.
- Do not overcook the pumpkin butter, or it will become too thick.
- If the pumpkin butter is too thick, add a little bit of water or apple cider vinegar to thin it out.
- If the pumpkin butter is too thin, continue to cook it over low heat until it thickens.
