I bought a sugar pumpkin this week, it’s a second one this fall. First one was not a very successful try, but this time I saw this recipe for a Pumpkin Butter. It worked out great!
Canned pumpkin was always my choice but this time I wanted to prepare it properly, and to be able to use it for the pie filling or as a spread… home made always tastes and feels so much better.
I loved it! It tastes almost like an apple sauce… well at least to me!
Slice in half. Remove the seeds and guts at this point and place face down on the baking sheet.
Roast at 350F for 45-50 min. Mine took 40-45 min, it depends on the oven’s temperature.
Cool the pumpkin for about 10 min and scoop the soft flesh out.
Ingredients for the Pumpkin Butter preperation: 4 cups of roasted pumpkin puree, 1/4 cup apple juice, 3 tbsp. maple syrup, 1 tbsp. cinamon, 1/2 tsp. nutmeg, 1 tsp. lemon juice, 1 tsp. vanilla extract, pinch of sea salt.
I left out 1 cup of brown sugar, from original recipe. Didn’t want it so sweet.
In the blender add pumpkin puree and apple juice, then add the maple syrup, cinnamon and nutmeg. Blend until smooth. Use a pot and cover with the lid. Bring the mixture to boil and reduce the heat, cook for 10 min. I kept stirring it, just to be in control of the mixture’s thickness.
Remove from the heat and add vanilla. After it has cooled down stir in the lemon juice an salt.
Store the pumpkin butter in the fridge.
I mean to use it for the pumpkin pie this week.