Pumpin’ up the Pumpkin!

Hey guys and gals,
Once again my sincerest apologies for my absence as a food blogger…I can be such a slacker sometimes! Then again, I have been super busy with holiday celebrations, etc. etc. and haven’t had much time to catch my breath. I also have so many new and exciting things that I am looking forward to for the new year…announcements will come shortly. Anyways…the year is coming to an end and boy has it been a whirlwind…well, at least for me! I have graduated from college (woo-hoo), gotten a taste of real world work (bitter-sweet), and have become the maid of honor in my bff’s wedding (definitely exciting stuff)! With the closing of the year, I thought I would share another pumpkin recipe with ya’ll. Now, you all know how I have an affection for apple butter, but this pumpkin butter recipe really, and I mean really takes the cake…I might even put it on cake…no, really, I’m serious! Anyways, this recipe is very simple to make and it tastes as though you slaved 10 hours in the kitchen cooking it! I would serve it with some toast, or on homemade biscuits (or Pillsbury biscuits…whatever you like). Sometimes, I spread it on my toasted Eggo waffle with a packet of plain laughing cow cheese for a quick snack when I am on the go! Anyhow, this recipe will knock your socks off and probably make you do a fist pump!

Pumpkin Butter:

1 15 oz. can pumpkin
3/4 c. water
2 Tbs. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
2 tsp. Mexican vanilla
1/2 c. sugar
1/4 c. brown sugar

1. Place all ingredients in a small pot on the stove and mix well.
2. Bring the mixture to a boil, then turn the heat to low and let simmer for 30 minutes.


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