Pumpkin Butter

They say that your tastes change when you grow up and become an adult.

It's true.

Foods I Detested as a Kid:
Kidney Beans (or any beans for that matter)
Mustard
Bell Peppers

Foods I Love as an Adult:
Kidney Beans (and all beans for that matter)
Mustard
Bell Peppers

One new food on the cusp of making it to the "foods I love" list is pumpkin.

I loved carving them as a kid but I wouldn't let the seeds, pie, puree, etc. cross my lips.

I'm finally getting with it.  I might be autumn's biggest fan and therefore couldn't stay in the pumpkin-free darkness any longer.

I figured I'd start small and go with something I could minimally (or liberally as it turns out) put on some toast.

I've seen the light.  I like pumpkin.  A lot.  No squash is safe.  At least this can of pumpkin wasn't.

The recipe is really simple.  You basically add everything that's great about autumn (minus the falling leaves) and let it simmer on the stove and while making your house smell "dee-vine!"

I froze about half of the recipe to bring out later in the season and the rest has been smeared on toast, English muffins, and if I'm being totally honest...straight up off the spoon.  This post is all about honesty...and pumpkins.

Enjoy!

Pumpkin Butter
Makes about 4 cups

Ingredients

• 29 oz. can plain pureed pumpkin (not the already sweetened pie filling stuff!)
• 1 tsp. vanilla extract
• 1 c. apple cider
• 3/4 c. packed brown sugar
• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 1/4 tsp. ground ginger
• Cinnamon stick

1. Combine all ingredients in a large pot and bring to a boil.  Reduce heat to low, cover, and simmer for 30-35 minutes.
2. Remove lid and simmer an additional 5-10 minutes until thick.
3. Let cool and store in the refrigerator up to a week or freeze.