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So, you learned how to do just plain roasted pumpkin, but sometimes you just want to have something extra special for gifts or recipes. This is perfect!
When I make my Pumpkin Butter, I actually use my Secret Sweet Spice Blend, but I’m not quite ready to part with that recipe yet, so I’ve given you the next best thing…the ability to adjust the seasonings to your preference. YEAH!
I promise to give you recipes over the next month and half on how to use your Pumpkin Butter.
Pumpkin Butter
pumpkin (mine was slightly bigger than a basketball)
1/3 cup brown sugar
1/4 cup combo of cinnamon, nutmeg, and/or cloves
Preheat oven to 400 degrees F. Wash pumpkin, carefully cut in half. Scoop out all the stringy insides (saving the seeds in a separate bowl and discarding the rest). Cut pumpkin into quarters, place cut side down on to baking sheets. Bake for about 1 hour (this really depends on the size of your pumpkin).
When you can pierce it with a fork or knife easily, then remove it from the oven. Cool slightly. You should be able to easily remove the outer skin/peel now. Once the peel is removed, chop into large chunks and place into your slow cooker. Add remaining ingredients.
Cook on low for an hour and then start mashing with an immersion blender or a potato masher. Continue cooking for a couple hours on low with the lid slightly off, so that some of the extra moisture can escape. Mash every 45-60 minutes. Keep at it for about 4 hours or so. Mash one last time, until you reach your desired consistency, then you can bag for freezing or can it (I can mine, so start prepping my cans about 60-90 minutes before I want to be finished). Tip: Freeze/Can in amounts that you would normally buy pre-canned from the store (16oz, 32 oz, etc)…It will make using it much easier.
**Apparently the USDA has changed their minds and says it is unsafe to can pumpkin. Use your own judgment if you decide to do it. I have been doing it for years and I will probably continue to do it…just wanted to give you all the info.**
I've been canning pumpkin for years as well and have never had any trouble. I love pumpkin butter – but the pumpkin crop was so poor again this year that I won't be won't make any.
I love pumpkin butter and it smells so good when it is cooking!
I made a pumpkin butter for the first time this year – looking forward to learning how you use it! Thanks for sharing this with us at the Hearth and Soul Hop!
Hi Wendy, thanks so much for linking your recipe to the hearth and soul hop this week. Please could you put a backlink to the blog hop so more people can join in the fun? Thanks in advance for doing the link. Alex@amoderatelife
Hi Wendy, thanks for visiting my blog. Love the look of this spicy pumpkin butter – will be eagerly waiting to find out how to use it.
Sue
Sorry Alex….I had it in there, but forgot to hit publish post again. DOH! I shouldn't work on the computer while the kids are running around.
I love pumpkins, and I have been looking for the perfect applications for them while they are in season. Thanks for posting your recipe- it's going in my must-try file!
i had no idea it is now considered unsafe to can pumpkin. i have to admit…mine never really lasts long enough…and i do freeze quite a bit. thank you for linking this recipe up to tuesday night supper club.
I love the idea of pumpkin butter! We've got so much squash right now, that I may make this soon! And, good for you for keeping your super secret recipe close to heart!
Yum, I would love to be like you and have my own ready supply of pumpkin butter. You look like you're well prepared for winter.