Pumpkin butter is perfect to make to utilize the meat of a pumpkin. It’s sweet, spicy and soversatile!Spread it on breads or crackers, serve it next to a piece of meat, use it as a filling in cakes or cookies, or spread it on top of a plain cheese cake! It’s so tasty as well as easy to make. Of course you could use pumpkin from a can, but why not take advantage of a fresh pumpkin. We have found that smaller pumpkins are much more flavorful, however if you use the meat from a large one you could add some more spices to make up for any lack of flavor
After some tweaking and experimentation I think I came up with a really good recipe. It has a good balance between spice and sweetness and is quite delicious!
About 4 cups
Ingredients:
3 cups of mashed pumpkin
¾ cup of concentrated apple juice
¼ cup of sugar
2 tablespoons of maple syrup
Spices:
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
½ teaspoon of salt
¼ teaspoon of ground cloves
¼ teaspoon of nutmeg
¼ teaspoon of allspice
Method:
Add all the ingredients to a pot and bring up to a simmer. Cook the mix for about 20 minutes or until everything is nicely incorporated. Taste and adjust spices to your liking.
Storing:
Freeze the pumpkin butter and it will stay nice for a couple of months. Or, simply store the pumpkin butter in the fridge if you plan to eat your it within two weeks.
Comments
Sun Aug 10, 2008 11:17 pm Name: Erika | Comment: You can not safely can pureed or mashed pumpkin! Check out www.uga.edu/nchfp/publications/uga/uga_can_pump.pdf Sat Sep 27, 2008 4:11 pm Name: Julia | Comment: This recipe, the latte one, and the scones: they are tomorrow's breakfast! I'm going to do some prep and workout tonight so it's easy, clean and guilt free. Looks SOOO delicious! Also: good comment about the freezing vs. canning. I didn't realize such guidelines existed. That's important to know should I can in the future, which I probably will. Thanks so much for the info! I'll be sure to refrigerate/freeze the pumpkin butter I make Wed Nov 05, 2008 6:17 pm Name: Sandy Predmore | Comment: Check out my website: cooking4acause.org. I have a whole lot of pumpkin recipes. Thanks for the info about the different types of pumpkin. I had a large one that I baked. It was pretty tasteless, and light colored; also watery. Maybe I'll try making soup with it. Thu Oct 29, 2009 12:18 pm Name: cincodemary@yahoo.com | Comment: Mon Nov 16, 2009 1:35 pm Name: Anne | Comment: Our family loves the pumpkin butter. Thanks for all the great ideas on this website! We bought a rather large pumpkin this year (106 lbs and only $10.00). Some say that large pumpkins don't have much flavor. I don't know what type of pumpkin this is, but it sure tastes great. The pumpkin was locally grown and we live in an area where pumpkins grow abundantly. It'll take me a few days to bake the entire thing, but that first batch is full of flavor. Besides the pumpkin butter, we've got lots of plans for the pumpkin; baby food, soup, pies, spice it and serve it like squash or sweet potato, share with friends... most of it I'll freeze in cooked, cut up cubes for later use.... There is just so much pumpkin to work with!
versatile! Spread it on breads or crackers, serve it next to a piece of meat, use it as a filling in cakes or cookies, or spread it on top of a plain cheese cake! It’s so tasty as well as easy to make. Of course you could use pumpkin from a can, but why not take advantage of a fresh pumpkin. We have found that smaller pumpkins are much more flavorful, however if you use the meat from a large one you could add some more spices to make up for any lack of flavor
