Dedicated to All Things Gardening – DIY – Cooking – Canning & More…Intertwined with the story of building of our little farm from scratch!
I have never been a huge pumpkin fan. Yes, I would eat an occasional piece of pumpkin pie (if it had a decent size dollop of cool whip on top), and I would enjoy a pumpkin cookie or two (who can resist the cream cheese icing on top). But I have found ‘pumpkin love’.
If you haven’t tried the tasty fall treat of pumpkin butter, you are definitely missing out. I purchased pumpkin butter a few years ago and fell in love with the rich, golden taste of the pumpkin spread. After I made my first homemade batch I was quite honestly embarrassed that I had never done it before – because it was so easy. And if you have a few extra minutes to make it completely from scratch by using a pie pumpkin, you will be glad that you made the extra effort.
This spread is so versatile and with the short time that it is stored in your refrigerator, you will be surprised at the multiple uses that it holds. Here are some ideas to use the pumpkin butter to make an outstanding fall treats:
1. Roast your pie pumpkin (see how here). Let cool until you are able to handle. (Yes, you can substitute canned pumpkin here – but if you haven’t tried to make your own pumpkin puree you must try it soon – it is sooooo easy and tastes so much better!)
2. Skin the pumpkin and add pumpkin ‘meat’ to a blender or food processor. Add juice and blend until smooth. This will usually require a few scrapes down the side and bottom to make sure the pumpkin doesn’t get stuck under the blades.
3. Add the brown sugar (or substitute), maple syrup, cinnamon and nutmeg. Process again until smooth and no clumps remain.
4. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it. Keep the lid ajar throughout the cooking process – you will find it splatters everywhere so be careful! I like to keep the lid propped up on an angle while I stir the mixture so I don’t get splattered. Remove from heat and stir in vanilla.
5. Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.
Mary and Jim