Yes, here it is - another post about pumpkin butter! After my last update on wanting to cook my pumpkin, puree and can - a reader sent me this recipe. (I have misplaced who sent this to me - if it was you - please let me know and I'll edit this to give you the credit!)
She mentioned that she has made this and canned it and had it safely on her shelf for a year with no problem. So, I decided to give it a try. After all, it does use purchased pumpkin that has already been through the canning process.
Anyway - this was SUPER easy and smelled heavenly! Our house smelled like Christmas the rest of the day! I ran out of jelly sized jars - so had some left over that I did not can. And, since I was making waffles for dinner - I made this up as I went along by modifying my usual waffle recipe.
Pumpkin Butter Waffles
1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
1/4 c. vegetable oil
1 c. pumpkin butter
4 tsp. baking powder
Whisk together and cook in waffle iron.
Yummy! We all loved these and agreed that the taste was subtle enough to not be overpowering, but you could definitely taste the spices!
Update: I got too afraid to eat the jars I had canned and put on our shelf since there are so many cautions about canning pumpkin butter. So, if I do this again - I will try to use it up fresh or freeze it.