I decided to make a batch of this yummy maple nut pumpkin butter this afternoon to have for breakfast with our English muffins this week. The batch makes enough to fill 4 4oz. jars with a little extra, so I will have enough for John and I and also a few jars to give as gifts (hmmmm, who can I surprise with these yummy fall treats)! It will keep fresh in your fridge for up to a month and I am told it will freeze well too, although I have never frozen any... it usually doesn't last that long around my house!
|Ingredients (ops... I forgot the nuts!)|
Maple Nut Pumpkin Butter
2 15oz. cans of pumpkin (or 1 large 29oz. can)
1/2 cup apple cider
3/4 cup brown sugar
1/2 cup pure maple syrup
1 1/2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 cup chopped pecans
Mix all ingredients in pan (except nuts) and cook on stove top for about an hour until reduce until liquid reduces and you have desired thickness is achieved Add your chopped nuts after about 1/2 hour of cooking.
Spoon the cooled maple nut pumpkin butter in desired containers
Draw a circle a little larger than lid on fabric to make a cute granny cap cover for lid
A rubber band works great to hold the fabric circle in place
I made some cute tags on the computer to attach to the jars I will be giving as gifts
Punch a hole to attach the tag to the jar with ribbon, twine, or raffia
Enjoy giving these sweet little fall treats to family and friends!