Remember back in the summer how I had a “Peach Week” here on the blog? Well, the next week or so is going to be “Molasses Marathon”! For the past two years, my family has grown cane and had it made into molasses. This year we had over 80 gallons of molasses! Yeah…that’s a lot of molasses! They give some away as gifts, sell some, and of course eat some =). However, I didn’t really have that many recipes that used molasses and when I searched for recipes, I found primarily cookies and gingerbread – both of which I enjoy, but I wanted something different. Thus, a molasses marathon was born ;). I challenged myself to make something new with molasses every single day – and I did! Some days I made two or three things. First up was pumpkin butter. Pumpkin butter is sort of like apple butter and it doesn’t contain any actual butter ;). You can adjust the spices to your taste, but I really like the molasses-ginger combo. This recipe is super easy and very tasty – spicy and delicious! You may want to make a double batch because you’ll need some for the recipe tomorrow =). Enjoy!
And just for fun, here’s a picture of an Amish Carousel ;).
Quick and Easy Spicy Pumpkin Butter
1 (15 oz) can pumpkin
1/2 cup molasses
1/2 cup honey
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1. Combine all ingredients in a medium sauce pan. Cook slowly over medium to medium-low heat until mixture has thickened. This should take 30 minutes to an hour.
2. Place mixture in desired container and store in the refrigerator. Makes about 2 cups.
