I have been wanting to make pumpkin butter for a while now. The last time I set out to make it – I got distracted.
I started with real pumpkin but you can easily start in with the canned variety (certainly would save some time).
Prep Time: 1/2 hour (none if you start with canned!) Cook Time: 40 min. Serves: 2 jars (16 ounces total)
1 Sugar Pie Pumpkin (or a large can of pumpkin)
1 cup water
1/2 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp nutmeg
1/2 tsp lemon juice
Cut the pumpkin in half, remove the seeds and strings. Peel and dice. I did this by cutting the halves into slices and then dicing in the same manner you would cut a cantelope. This is the hardest part of the recipe.
Place the diced pumpkin into a kettle along with 1 cup water. Simmer on medium heat until softened. About 15 min. Stir frequently – sort of “mashing” the pumpkin as you stir.
In a blender, puree the cooked pumpkin until creamy.
Put the pumpkin bake in the kettle. If you are using canned pumpkin start here.
Add in the sugars, spices and lemon juice. Simmer on low an additional 10-15 min until thickened.
I put mine in jars – but you cannot “can” pumpkin (or any other squash) due to health concerns. Luckily, this stuff is so delicious I have no qualms with having to use it up quickly
While I was cooking, I read this blog… obviously I HAD to have a waffle.
So, here’s second breakfast of the day:
A whole wheat waffle, topped with pumpkin butter (still warm) and a little syrup. Enjoyed alongside a hot cup of coffee.
Oh yeah, I’ll be using this up in no time!