Pumpkin butter (recipe below)
Cream cheese
Gingersnap cookies, rice Cakes, unflavored crackers, or toast
Combine equal parts pumpkin butter and cream cheese. Spread on cookies for an easy dessert, or on crackers, rice cakes, or toast for a snack or appetizer.
Pumpkin Butter
Combine in saucepan: pumpkin puree from 1 small pumpkin (about 4 cups), 1-2 cups brown sugar, 2 tsp cinnamon, 1 tsp cloves, 1/2 tsp nutmeg, 1 tsp vanilla extract, and 1/4 cup orange juice (optional). Heat until hot, and simmer until thick, if necessary. (Some pumpkins will be juicier, and require some cooking before they get thick enough to spread. Others wont require any cooking at all.)
If desired, pour hot pumpkin butter into sterile jars, wipe down rims, and top with new lids. If canned, pumpkin butter can last up to a year.
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