So this recipe takes about 5 total minutes of active time, which made its a perfect recipe for “I need to bake something but I’m going to Alaska for the weekend and only have weeknights available to me.” It’s also become my breakfast spread every morning, and when I mentioned to Erik I didn’t bring him any, it was a strong reminder that Erik does actually like pumpkin, despite the fact that my memory made me think he hated it. Oh well!
Start by combining all ingredients in a medium saucepan over medium heat.
Cook, stirring constantly, until the mixture comes to a boil.
Then reduce heat to low and cook at a simmer for about an hour, stirring occasionally. My occasionally really became very sporadic because I was also watching The Office and packing, and then I’d remember I had a project on the stove I should attend to.
When it thickens, remove from heat and allow to cool for a bit before transferring to a jar.
Let the butter come to room temperature before putting on the lid and putting in the refrigerator. Chill before spreading on anything.
It will keep in an airtight container for a couple weeks. Share it with everyone that needs a touch of Fall in their life.
Pumpkin Apple Butter
- 15 ounce can of pumpkin puree
- 1 cup unsweetened apple sauce
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- In a medium saucepan over medium heat, combine all ingredients. Stir constantly until mixture comes to a boil.
- Reduce heat to low and simmer, stirring occasionally, for one hour.
- Remove from heat and allow to cool to room temperature. Transfer to jar, cover, and refrigerate before serving.