15 October 2008

you gotta try this

Pumpkin Butter

1 15-oz can pumpkin puree

½ cup agave nectar*

1 t. cinnamon

½ t. ginger

¼ t. ground cloves

1/8 t. nutmeg

Pinch of salt


Combine the pumpkin and agave nectar in a small saucepan over medium heat, mixing until well combined. Stirring constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for about 5 minutes more. Remove the pan from heat, and transfer your pumpkin butter to a small heat-proof dish or jar. Let cool completely before covering and refrigerating. Pumpkin butter will keep for about 2 weeks in a covered container in the refrigerator.

*I used only 1/4 cup of light agave



Blogger noelle said...

so you liked it then?! lol I only used that much agave too and I think it's plenty sweet. It's sooooo easy, too. The hard part is cooking the pumpkin down. Enjoy!

October 15, 2008 at 1:49 PM  

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