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Homemade Pumpkin Butter

094 A Homemade Pumpkin Butter.jpg
094 A Homemade Pumpkin Butter.jpg

Homemade Pumpkin Butter

1.00

The one thing I most look forward to when fall arrives is the abundance of pumpkin in everything. From ravioli to milkshakes and soup, I am a huge fan! Pumpkin butter is always at the ready in my house as it’s a synch to make and can be used in so many ways. From enjoying it on toast, buttery biscuits or even smeared on waffles, it’s so versatile and makes for a great hostess gift. Come Thanksgiving, its absolutely delectable mixed into a little heavy whipping cream and used to finish a hearty slice of pumpkin pie. Now, how incredible does that sound?

Yield: 4 cups

Oven: 375°F

Preparation time: 10 minutes

Cook Time: 45 minutes

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2, 15-ounce cans pumpkin puree (not pumpkin pie filling)

3/4cup packed dark brown sugar

1/2 cup (1stick) unsalted butter, melted

1teaspoon kosher salt

1teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4teaspoon ground ginger

1/8teaspoon ground cloves

1 teaspoon pure vanilla extract

Method:

1. Preheat oven to 375°F.

2. In a medium size bowl, add pumpkin puree, brown sugar, melted butter, salt, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Using a whisk, stir to combine.

3. In an 8-inch square baking dish, transfer pumpkin mixture and using a spatula, spread into a smooth and even layer.

4. Place in preheated 375°F oven until slightly thickened and golden in color, approximately 45 minutes.

5. Remove from oven and allow to cool until room temperature. Once cool, use a wooden spoon or spatula to mix. If it is too thick, thin with a little warm water.

6. Transfer pumpkin butter to a mason jar or any other airtight container and store in the fridge for up to 2 weeks.

 

Kitchen Note: Pumpkin butter is a great gift idea for the holidays, but it’s important to note that the pumpkin butter is not a shelf-stable product and must be refrigerated.

If you have extra squash or cooking pumpkin around (acorn, butternut, pumpkin, etc.), consider roasting them and using their “meat” instead. Note that the consistency will be “stringy” and may need to be combined in a food processor to create a smooth consistency.