This recipe appears in:Weekend Baking Project: Honey Ginger Pumpkin Butter Preserved: Honey Ginger Pumpkin Butter
This pumpkin butter is lighter in flavor than traditional versions, with a delicate honey sweetness and pronounced zing from the fresh ginger. The grated apple lends a juicy, fruity note, while spices like cinnamon, nutmeg, and cloves add warmth. It will last for several months in the fridge (and also can be frozen) so whip some up now and enjoy it straight through Halloween and Thanksgiving.
- One (15-ounce) can solid pack pumpkin
- 3/4 cup apple cider
- 1 large apple, peeled and grated
- 1/2 cup honey
- 2 heaping tablespoons freshly grated ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of cloves
Combine the pumpkin, apple cider, grated apple, honey, fresh ginger, cinnamon, ground ginger, nutmeg, and cloves in a heavy-bottomed, medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer until the mixture is thick, about one hour. Divide the pumpkin butter between three 8-ounce jars and store in the refrigerator for up to two months.