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"  On a recent dark, misty morning, I came in from walking my dog, hung my jacket on a chair, and sank my teeth into hot toast covered with pumpkin butter. The musky fruit spread warmed me up and kick-started my day. Fruit butters, like pumpkin and apple butter, are actually closer to jelly and jam than they are to butter, as they&amp;#039;re made of pureed fruits. But their smooth texture is butter-like. The cool velvet mouthfeel of pumpkin butter melds with its rich, spiced taste to deliver a rewarding fall snack. Unfortunately for the large-batch canner, pumpkin butter&amp;#039;s silky texture comes from a spin in the blender, and the USDA cautions against the home-canning of pur\u00E9ed fruit. Don&amp;#039;t worry\u2014a small batch of pumpkin butter won&amp;#039;t go uneaten for long. (Even if it doesn&amp;#039;t get gobbled up in a matter of days, it will last a month in the fridge.) Here are a few guidelines for making pumpkin butter at home. Start with a sugar pumpkin or two. Sugar pumpkins and other eating varieties are smoother and tastier than carving pumpkins. Cut the pumpkins in half, spoon out the seeds, and bake the halves for 30 minutes or so, or until a fork can slide easily through the pumpkin&amp;#039;s meat. When the pumpkin has cooled, scoop its meat into a blender. From here, your pumpkin butter is customizable. Blend the pumpkin into a loose or coarse pur\u00E9e, depending on your preference. The last step: transfer the pur\u00E9e to a pot and simmer on low for some 30 minutes (be sure to stir often). During this step, add sweetness and spice as you please. Store-bought fruit butters usually pack a ton of sugar. One of the best reasons for making homemade pumpkin butter is that you can cut down on sugar or use another sweetener, like honey. If you want a healthier spread, make your pumpkin butter at home. Commonly added spices are cinnamon, nutmeg, and cloves. Some people stir in apple juice or cider as the pumpkin pur\u00E9e begins to cook. This touch adds color, as will a squeeze of lemon juice once you&amp;#039;ve taken the butter off the heat. These ingredients will also, by virtue of their acid, help your pumpkin butter keep fresh for a while, but chances are you&amp;#039;ll be eating it soon. "^^<http://www.w3.org/2001/XMLSchema#string>
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