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 (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.**