Pumpkin Butter
A thick and hearty pumpkin butter made from one pie pumpkin. Perfect for toast, over ice-cream, or stirred into oatmeal for a taste of fall.
Servings 3 cups
Ingredients
- 1 pie pumpkin
- ½ cup brown sugar or honey
- ½ cup applesauce, unsweetened
- ¼ cup maple syrup
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 2 tsp vanilla extract
- ⅛ tsp sea salt
- 2 tsp fresh lemon juice
Instructions
To make puree:
- Thoroughly wash the outside of the pie pumpkin
- Slice the top of the pumpkin off and cut in half.
- Remove the seeds and strings from the inside of the pumpkin (saving the seeds if you want to roast them later).
- Chop pumpkin into large chunks and place in Crock-Pot skin side up.
- Cook on high for 2-3 hours until pumpkins are soft and a fork easily pierces this skin.
- Remove from Crock-Pot and allow to cool.
- Once cool enough to handle, scrape the flesh from the pumpkin skin and place in the food processor.
- Process on high for 2-3 minutes until completely smooth.
To make the pumpkin butter:
- Place 2-½ cups pumpkin puree in a medium saucepan.
- Add brown sugar, applesauce, maple syrup, spices, and vanilla extract.
- Over medium heat, whisk all the ingredients until smooth.
- When the mixture reaches a 'boil', cover and reduce heat, cooking for 20 more minutes, whisking occasionally.
- After cooking, remove lid and stir in lemon juice.
- Place in a mason jar and allow to cool.
- Store in the fridge for up to 2 weeks or freeze for up to 6 months.
Notes
*To make recipe in less time, substitute canned pumpkin.
Organic ingredients are recommended.