Fall would not be the same without pumpkin butter, and to make a batch of your own is pennies compared to buying it at the store – considering this batch would make four jars worth. If you have ten minutes to kill and time to stir every once in a while, you can make this yourself. I made this in a 2 qt. dutch oven, which is the perfect size. For the spices, I prefer to use the roasted cinnamon and roasted ginger from McCormick’s in the spice aisle at the supermarket – feel free to use whichever you desire.
2 – 15 oz. cans pumpkin puree
1/2 c. Simply Apple juice
1 c. brown sugar
1 tbsp. McCormick’s Roasted Saigon Cinnamon
2 tsp. McCormick’s Roasted Ground Ginger
1 tsp. ground cardamom
1/2 tsp. freshly-ground nutmeg
1/2 tsp. ground cloves
1/2 c. Maker’s Mark Bourbon
1 c. toasted pecans, finely ground
juice of one lemon
In a 2 or 3 qt. pot, place the pumpkin puree, apple juice, brown sugar, cinnamon, ginger, cardamom, nutmeg and cloves. Bring to simmer and then turn on low, so that you can only see steam emanating from the pot – there should be no bubbling or gurgling – only a little steam. Stir mixture every once in a while – cooking for 90 minutes. Add Bourbon and continue to cook for another 30 minutes. Remove from stove, stir in finely ground pecans and lemon juice. Allow to cool completely and place in desired containers. Butter should last two months in the refrigerator.