I was hanging out at Hobby Lobby with this amazing friend today, and she started looking at the different jars they had on sale. I saw some little half-pint-sized mason jars that were 50% off, which reminded me of how I wanted to make some kind of homemade pumpkin butter for the fall. Since we will be having a high in the-wait for it–70’s (!!!) this weekend, it is really starting to feel like fall is here for us in AZ.
If you guys remember seeing this post, I absolutely love fall, and everything about it. That includes all things pumpkin or pumpkin spice. I thought it would be fun to try adapting a pumpkin butter recipe from a few different recipes I found online into a healthier version for me and all of you guys!
I made it tonight, and it turned out soooo yummy!! It tasted like a lighter, more refreshing version of pumpkin pie. Here is how I made it:
I started with a ginormous (29 oz) can of pumpkin puree, and put it into a medium sized pot on high.
Then, I added 3/4 cup of freshly juiced Honeycrisp apple to the pot.
I have the Jack LeLanne juicer from Costco, and it’s great!
The juice tasted wonderful! I wanted to drink it all!!
Then, I added the sugar (Splenda brown sugar blend) and spices to the mixture and stirred thoroughly.
1 cup of Splenda brown sugar blend
1 tea of vanilla extract
1 tea each of nutmeg, cinnamon and ginger
1/8 tea of allspice
That’s all there is to it!!
I let it get to boiling (just barely), then turned heat down to about a 4 or 5 (so medium), and let it simmer for about 30-45 minutes. I then put some of the butter into each Mason jar, because I am going to try and sell it on behalf of Chances for Children for $10 per jar. If you are interested in a jar, just leave a comment below! I can figure out how to get it to you.
I plan on toasting some whole grain waffles after track today, and spreading some of this goodness on it!!
What kind of fall recipes have you made so far this year? What is the weather like where you are right now?