Pumpkin Butter

So, here's the story behind the pumpkin butter. I bought a can of pumpkin (the unseasoned kind, not the pie filling) to make pumpkin popovers. The recipe looked simple enough, even though it involved flour. I was looking forward to the opportunity to overcome my fear of flour and my baking ineptitude.

I failed. I failed miserably. I followed the recipe exactly. When I removed the popovers from the oven, they were beautifully puffed and golden brown. I thought I had won and did a premature happy dance. Then I bit into one. Instead of being light, airy, and delicious, the bottom of the popover was dense and doughy, weighed down by uncooked egg. It was seriously like bread pudding down there. Disgusting. I threw all 12 of them in the garbage.

As a result, I was left with a can of partially-used pumpkin and a deflated ego. But as I always say, when life gives you pumpkin, make pumpkin butter!

Ingredients:
* 1 can (15 ounces) Pure Pumpkin
* 2/3 cup packed brown sugar
* 1/4 cup honey
* 1 tablespoon lemon juice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves

Recipe:
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, bread, or corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 2 cups.

Notes:
Since I'd already used part of the pumpkin, I only made half of the recipe. I didn't have a lemon, so I substituted 1/4 tablespoon of white vinegar. Worked like a charm! Also, I added a dash of nutmeg, just because I like it. I've been using it on bread in the morning and as a dip for apple slices. Since I adore pumpkin, I find it very versatile. Tomorrow, I plan to mix a spoonful into my morning oatmeal. In Britta's kitchen, it's always pumpkin season! Just not popover season. Ever.