Pumpkin Butter with Dark Chocolate Dip

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If y’all like spreading apple butter on your toast or muffins, you’re gonna love this seasonal treat.  This pumpkin butter with dark chocolate is so decadent and flavorful, you’ll have it all gone before you know it.  Now if you don’t like chocolate (Heaven forbid) you can leave out the chocolate (that hurts to say) and just have a delicious pumpkin butter.  But come on, you know you want the chocolate in it.

As you can see, the batch I made filled about 2 pint canning jars.  Don’t try canning this.  I know that a lot of you may say you’ve been canning pumpkin puree and butter for years.  Well I know I have too, but pumpkin is a lot thicker and dense than say for instance apples, so there is always the chance that it will spoil or grow one of those nasty bacteria’s that will make you sick or even kill you.  It keeps really well for a few weeks in the refrigerator and as you can see it is quite easy to whip up a batch.  So I wouldn’t chance it.

Now I made this today to take to a party this evening.  I will be serving it with with ginger snap cookies and maybe some Nilla wafers.  Of course it would go great on rolls or apple slices as well.  I hope y’all enjoy my twist on this seasonal treat.

Ingredients:

• 1 can (29 oz) pumpkin puree
• 1 cup light brown sugar
• 3/4 cup water
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground nutmeg
• 1 oz. Dark Chocolate

Combine all the ingredients in a saucepan over medium/high heat just till it begins to boil.  Then,  lower the heat to low  and simmer for about 45 – 60minutes, stirring frequently as it thickens