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I promised a few friends that I would post the pumpkin butter recipe mentioned in this post.  It’s our first year of pumpkin butter and it’s already a favorite, destined to be a fall tradition.  While the rest of the family enjoyed their pumpkin butter on pancakes(pumpkin, of course), I tried my portion on some plain oatmeal cooked on the stove.  Instant, delicious success.  So today I served it up in mugs with the oatmeal, pumpkin butter, and topped with toasted walnuts.  Fall goodness!

Pumpkin Butter
from the Book of Days, Autumn 1

2 cups puree(from one pie pumpkin or 1 can)
3/4 cups white sugar
1 tbsp lemon juice
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves

Directions

1. Mix all ingredients in a small pot and put on stove over medium heat.

2. Cook for 20-30 minutes, stirring often, until the pumpkin butter is thick, like pudding. Ladle into clean canning jar.  There will be some that won’t fit in the jar, but we’re pretty sure you’ll find a good use for it! It’s great on waffles, muffins, toast, and spoons.

If you’d life to make a few extra batches, you can freeze them, as long as you leave a half an inch or so at the top of the jar so that the butter has more room to expand as it freezes.