Well, I waited until November to do a pumpkin recipe, but here it is, “delicious and irresistible eat by the spoonful pumpkin butter”. I had heard of apple butter but until this year I had never had or tasted pumpkin butter. My only regret is not knowing about it sooner, it definitely adds a piece of happiness to fall! The first batch I made I pretty much ate by the spoonful, there was none left to experiment with. Hopefully this one will last a bit longer ;).
The second batch I made I was able to experiment a bit more with it. My favorite simple way to use it so far is on a crunchy slice of bread with melted brie. I also think it would taste fantastic in warm oatmeal.
4 cups pumpkin puree
1/2 c. maple syrup
1/2 c. honey
1 tbsp. lemon juice
1 tbsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/4 tsp. cloves
1/4 tsp. salt
-recipe adpated from tasty yummies blog
Add all ingredients to crock pot and stir to mix well. I had my crock pot on high for 2-3 hours. It will get very hot and even boil and bubble at times, be sure to stir periodically. Once it has thickened and darkened in color it is done. Once cooled down add to a mason jar and keep refrigerated. As mentioned, my first batch didn’t last long at all! However, this should keep in the fridge for 2-3 weeks, although I doubt it will last that long!
I used fresh pumpkin puree from extra pumpkins we got at the pumpkin patch. I roasted the pumpkin in the oven then pureed the flesh in the blender and stored it in freezer bags in 2 cup portions. This way I have fresh pumpkin puree for other recipes, or more pumpkin butter!
Do you have a favorite way to use pumpkin?