Serve over pancakes or ice cream, stir into hot cereal or yogurt, or just spread on warm toast or muffin.
Note: This butter isn’t suitable for preserving in a water bath because of the low acidity of pumpkin. But it keeps well in the refrigerator for about 6 weeks, or in the freezer for up to 3 months.
3 cups pure pumpkin, pureed 1 cup sugar 1 tablespoon ground cinnamon 1 ½ teaspoons ground nutmeg
Combine all ingredients in a Dutch oven or heavy saucepan. Gently heat to a simmer, stirring often. Transfer into clean glass jars with air-tight lids. Let cool completely before storing in the refrigerator.
Discover more A Parade of Pumpkin - Recipesin the archived edition of our Nov 2013 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ pumpkin parade ]
from Monterey Bay Herb Company ~ Recipe Archive
