Pumpkin Butter {Foodie Friday}

I love the cool crisp mornings that we have been having. It's nice to sit around on a Saturday morning and enjoy it. Toast with pumpkin butter really just puts the icing on the cake. It's not just good on toast though (that's just my favorite way). You can stir it into oatmeal, eat it on crackers or yogurt! It will also make your house smell like fall so enjoy it!

One Year Ago: Pumpkin Pie

Two Years Ago: Buttermilk Pancakes

Three Years Ago: Banana Crumb Muffins

Pumpkin Butter

Ingredients

• 1 can (15 ounces) 100% Pure Pumpkin

• 2/3 cup packed brown sugar

• 1/4 cup honey

• 1 tablespoon lemon juice

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

Directions

COMBINE pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 2 cups. 

Source: Very Best Baking

I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes, Tatertots and Jello, Whipperberry,  Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild, The DIY Show off and Shabby Creek Cottage.