Hi Princess Pinky Girl fans! It’s Jill again from Craft Create Cook. It’s already mid-August and summer is starting to wind down. Back to School season has begun (I’m dumbfounded how fast summer flew by) and now we are already starting to think a head to fall. I love fall. It’s one of my absolute favorite seasons.
I love everything about it: the colors, the smells, the weather getting cooler, the leaves and especially pumpkins! I do love summer and hate to rush it, but here in gorgeous Northern Michigan when I live, there is just something wonderful about fall. I love pumpkins and everything that comes along with them, too. Pumpkin pie? Yum! Starbucks Pumpkin Spice Latte? Yes, please! Homemade chocolate chip pumpkin cookies? Why, not!
Because I love pumpkins and pumpkin recipes so much, today I’m sharing a really easy and delicious homemade pumpkin butter recipe. It only take a few ingredients and I bet you have some of them on hand. Once you have all your ingredients assembled, it only takes about 15-20 minutes to make. Try it on fresh warm, toasted bread or bagels. Add a few tablespoons of it to cream cheese and enjoy a sweet creamy dip with apples or give to friends as a delicious homemade gift. The possibilities are endless.
15 oz can pumpkin
1/4 C. brown sugar
1/3 C. white sugar
1 tbs. cinnamon
1 tsp ginger
1 tsp pumpkin pie spice
- Add ingredients to a medium size saucepan and simmer on medium heat for 15-20 minutes.
- Once the mixture starts to darken and thicken, it is done.
- Let cool and scoop into an airtight container. I love using old mason jars for storing or gift giving.
- Store in the fridge 2-3 weeks.
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