Tuesday, November 1, 2011

Pumpkin Butter

Not sure what to do with your left over Halloween pumpkins?
This recipe is easy & the entire family will enjoy it!
Perfect for Fall time.
  • 4 cups Pumpkin Puree (1 medium pumpkin) Recipe Below*
  • 1 1/4 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
*Pumpkin Puree recipe:
1. Remove top of pumpkin, seeds and strings from inside pumpkin.

2. Preheat oven to 375 degrees and line 2 large casserole dishes with tinfoil.

3. Cut pumpkin in half, and with a spoon remove the dark pulp and the rest of strings.

4. Quarter pumpkin halves and line up in casserole dishes.

5. Cover casserole dishes with tinfoil, and bake in a 375 degree oven for 1 hour.

6. Remove tinfoil from casserole dishes and allow to cool for at least 20 minutes.

7. Once pumpkin has cooled, slice into chunks and remove skin completely.

8. Fill a blender up about half way with pumpkin chunks and add 1 tablespoon of water to help puree. Blend completely until a smooth puree is formed. Continue with the rest of pumpkin slices.

9. Add pumpkin puree and remaining ingredients to a large Dutch oven.
10. Bring to a boil, then lower to medium heat and allow to simmer for 25 minutes, stirring frequently.

11. Remove from heat and carefully (it's very hot!) ladle into jars or a freezer friendly containers.

Pumpkin Butter can be canned and stored for up to a year, in the refrigerator for one month, or frozen for up to six months.

Serve on toast, rolls, biscuits, or bagels and enjoy this wonderful treat!

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