As the days continue to get cooler here, I get more and more into the “Fall feeling”. I am ready for soups and stews and chowders. But one thing was on my mind today for some reason…..pumpkin. Years and years ago I lived in a little town in North Carolina. I had moved from San Diego, CA to a two stop light town in the mountains of NC. It was a bit of culture shock but I learned things there I would have never learned in San Diego. I grew my own vegetables, canned, made pies, ate venison, and found my love for pumpkin butter.
I had always thought making apple butter or pumpkin butter was a difficult time consuming thing. But after reading a few recipes I realized I was mistaken and that in just a little under an hour I could be enjoying my much missed tasty treat. I just had to wait for the time to be right.
I woke up this morning with tons of energy (I have no idea why, I mean it is Sunday) and knew today was the day I wanted to make my pumpkin yumminess. I did the dishes (that my daughter was supposed to do last night), cleaned the kitchen, threw in a load of laundry, and then turned my attention to the task at hand. Searching through my pantry I thought I had everything I needed, until I began. AAHHH no brown sugar!!
See my daughter is a culinary student, and she is home on break right now. She LOVES to bake however, doesn’t always put things on the shopping list when she uses the last of them. THIS would be one of those instances. Not wanting to get out of my comfy sweats to drive all the way to town for a bag of brown sugar OK so I guess I didn’t have THAT much energy), I realized that brown sugar is really just regular sugar with molasses added. I knew I had molasses so I jumped online to search for the amount of molasses I needed to use. Question answered I was back on track.
1 can (29-ounce) pumpkin puree
3/4 cup apple juice
1 cup granulated sugar
1 1/2 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg (I used fresh ground nutmeg)
1/8 teaspoon allspice
Combine all of the ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat to medium-low and cook for 45 mins, stirring frequently. Remove from heat and allow to cool. Store in airtight containers in the refrigerator.