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Pumpkin Honey Butter

List of Ingredients





4 cups pureed pumpkin, fresh or canned
1/2 to 1 cup honey
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground allspice
3 tablespoons lemon juice

Recipe




Place all ingredients together on a heavy sauce pan. Cook over low heat for one hour, stirring often. Adjust seasonings as needed.

Will keep for three weeks in the refrigerator.

Use as a spread on toast, bagels or muffins. Can be used as a filling in pumpkin empanadas or pumpkin ravioli.

Yields approx 3 cups.