Tuesday, November 9, 2010

Tea on Tuesday

Today I am sharing my favorite "Maple Pumpkin Butter", perfect for autumn tea tables. It is simple to make, and delicious to eat. Use the best canned pumpkin and maple syrup you can find, and a good, strong cinnamon.

Maple Pumpkin Butter

Maple syrup and pumpkin combine to make this a richly flavored butter that is simple to prepare. You may want to make double, as it tends to disappear quickly! The butter would also make a delicious tart filling.

2 cups pureed, cooked pumpkin
1/4 cup plus 2 TBSP. pure Grade A maple syrup
1/2 cup packed light brown sugar
1 tsp. cinnamon
1/2 tsp. vanilla extract
Pinch of mace
1/2 tsp. salt

Combine all ingredients in a 2 quart heavy bottomed sauce pan. Cook on lowest heat, stirring often, until very thick and no excess liquid remains, about 30 minutes. If you are using fresh pumpkin, you will have a longer cooking time, because it has more liquid.
Cool and refrigerate for up to 1 month in clean jars.

Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.


  1. Sounds scrumptious Renee!
    I like your new header...
    Hope all is well with you and you are feeling good!
    Think of you often♥

  2. I love tea pots & tea cups, I have several in my collection. I seen your photo's of the tea places & they look like a place I would pay a visit to. I did that when I was with my friend in Florida she took me to such a cute place that I never forgot it. I'm going to have to try your recipe here thanks for sharing it and the rest of your website with us.
    Susan ~ From California :)


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