Last week I was at an apple orchard and picked up some pumpkin butter. Since then, I’ve been snacking on it nonstop. I love all fall butters — apple butter, pumpkin butter, sweet potato butter. The more butter the better.
Now it’s almost all gone, and I’m in desperate need of more to slop on my morning English muffin. Instead of buying it, I made my own. It’s that time of year, and it’s fun to cook with fall ingredients that warm the house with their splendid aroma.
This recipe is quick and easy to make. All you have to do is throw the ingredients in a pan, simmer for 30 minutes, and it’s ready to be enjoyed, hot or cold.
Hey, I'm Sarah
Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!