Give this recipe a try if you have extra pumpkins this time of year!
Pumpkin Butter
Ingredients
- 1- 2 lb pie pumpkin
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup maple syrup
Directions
- Cut the pumpkin in half and dig out the seeds and pulp. (Don’t forget to save the seeds for roasting!)
- You can process the pumpkin any way you like. If you peel the pumpkin, dice the flesh and cook it in about 1 1/2 cups of water, you can put it in the food processor to finish off. Personally, I find peeling and dicing pumpkin quite tedious. I steam the pumpkin in a roaster, scoop out the insides and process them through my chinois sieve.
- Place pureed pumpkin in a saucepan with the remaining ingredients.
- Cook over very low heat for an hour or until thick.
- It will take less time to cook if you process the pumpkin the way I do.
- This can be frozen or processed in jars.
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