Adapted from Citronlimette and The Hungry Belgian
It’s starting to feel like autumn here finally … some years I’m kicking and screaming, not wanting to let go of summer, but this year, for some reason, I’m welcoming fall with open arms. The evening chill feels good, I’m happy to pull out my “keep my feet warm” socks and boots and set aside my flip flops, I’m content with the kids going back to school and the crunch of fallen leaves under my feet. And of course, I’m SO ready for all the wonderful fall foods: soup, homemade bread and apple and PUMPKIN everything.
So when I ran across a container of frozen pumpkin in my freezer and saw the beautiful pumpkin butter recipes from Citronlimette and The Hungry Belgian, I couldn’t help but create my own twist on it. I love the flavors of maple and amaretto with pumpkin, so I decided to try that in my pumpkin butter. I took a little jar to work along with some little slices of bread and had my friends sample it. They all liked it and gave me lots of suggestions for how to use it.
And of course I have some ideas of my own … 🙂
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Maple Amaretto Pumpkin Butter
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: A bit more than a quart of pumpkin butter
Ingredients
- 30 oz. cooked pumpkin (or a 29-oz can)
- 1/2 cup apple juice
- 1/4 cup amaretto
- 1/4 cup maple syrup
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 2 teaspoons vanilla
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
Instructions
- Mix together all ingredients in a saucepan. Heat over medium heat until bubbly, then reduce heat to low/medium low and cook for about an hour or so (or until it thickens to a spreadable consistency), stirring several times.
- Store in an airtight jar in the refrigerator.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Tuesday’s Table, Totally Tasty Tuesday, Thursday’s Treasures, Thursday’s Favorite Things, Weekend Potluck, What to Do Weekends, Spooktacular Halloween Roundup and the Hearth & Soul Bloghop.
10 comments
Ann, your recipe looks amazingly good! I need to try it! Thanks Ann!
Thanks for being my inspiration Marie! You’re awesome 🙂
Oh my this sounds good! What a great combination of ingredients. Thank you for sharing your Maple Amaretto Pumpkin Butter with the Hearth and Soul hop.
Thanks April! I’m so glad you like it … thanks for hosting the fun bloghop 🙂
This sounds so delicious! And you’ve reminded me that I have some frozen pumpkin in my freezer to use up, so now I know what I’m going to make with it 🙂 Thanks for sharing the recipe, I love the addition of amaretto.
I found your blog via the Hearth & Soul Blog Hop this week.
[…] is one of the things I had in mind when I made my Maple Amaretto Pumpkin Butter. I thought that using pumpkin butter would give the bread a more intense pumpkin taste. And I had […]
Wow. Awesome. THanks for the recipe. Have a great week////
YUM! Looks delicious 🙂
Amazing! I’ve been really getting into making butters and I love incorporating alcohol into them. I followed your recipe however I used raw fresh pumpkin, it came a little thick, sort of applesauce-ish, I proceeded to add about 1/4 cup of apple cider more (I used apple cider instead of apple juice) but its still a bit thicker, maybe some more amaretto? I just don’t want to lose that pumpkin taste. Any recommendations?
Hi Devin, I’m so excited that you like the recipe! It might be that my pumpkin had more moisture in it than yours does. Absolutely add a little more amaretto. I think you’ll still have a great pumpkin flavor. I think pumpkin and amaretto complement each other so well.
Thanks for asking!
Ann from Sumptuous Spoonfuls