homemade pumpkin butter

Growing up, I loved going to my best friend Brittany Herm's house because her Mom always had delicious homemade apple butter. A few years ago I discovered this pumpkin butter recipe and had to try it- there's been no looking back ever since. The recipe I use is so simple that you actually never even turn the stove on; you cook everything in the microwave (almost cheating, right?). But there are other recipes out there like this one that uses a crockpot and is perfect for making big batches for handing out to teachers and friends. A tasty, homemade treat like pumpkin butter is the perfect way to say "thank you" to someone special.

If you're wondering what in the world you actually eat this stuff on, this Huff Post article has a great list of 9 delicious things to do with pumpkin butter. Our favorite ways to eat pumpkin butter are adding it to oatmeal, topping it on pumpkin pancakes, and smearing it all over warm toast for breakfast. The possibilities are endless and don't feel like you have to get too fancy- I love mine straight from the jar with a spoon (and a big glass of milk).

I wish I could accurately describe just how yummy pumpkin butter tastes, but it's one of those things you have to try for yourself and see. It's nothing like regular butter, if that's what you're imagining- it's more like a rich, creamy applesauce (but with pumpkins instead of apples). And way better than applesauce, too. Cause that stuff is gross. Almost like a spiced pudding or jam?

Okay I'm done trying to explain the taste; clearly I couldn't write a cookbook. Just try it and you'll see what I mean.

Ingredients:
1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
½ cup granulated sugar
½ cup packed light brown sugar
1 cup 100% pure apple juice (no sugar added) or apple cider
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon freshly grated whole nutmeg
½ teaspoon ground cloves
2 teaspoons freshly squeezed lemon juice

Directions:
1. In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover loosely with a paper towel.
2. Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.
3. Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.
4. Cool completely. Cover airtight and store in refrigerator.

Is anyone else having a hard time believing that we're two days away from November?! October flew by! I think the warm temperatures we've had in Houston without any real cool weather have me thinking it's still summer around here- it's hard to jump on the fall train when it's 95 degrees out. Our little family is headed to Colorado soon and we can't wait to be in the mountains and actually wear jackets! Bring on all the hot cocoa, fireplaces, and fuzzy socks. 
xo, Britt