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| | Pumpkin butter is perfect to make to utilize the meat of a pumpkin. It’s sweet, spicy and so 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
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.
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