Gardening · Health · Making + Baking

From the garden Pumpkin Butter

Red Warty Thing in our garden
Our Red Warty Thing looking cuter than expected out there on the vine

We tried to grow pumpkins this year and ended up with just one lonely survivor on the vine. It started as a joke when our neighbor-slash-housemate handed us some seeds for “Red Warty Things”. Yes, that is the pumpkin variety. We didn’t expect much more than a laugh, come fall.

But oh were we wrong. That little lone punkin delighted us with one of my fave treats. Pumpkin butter: rich and thick and perfect on a soft piece of whole grain bread.

So after yesterday’s oopsies (read about it here), I made a trip to the store and got all the ingredients to finish what I started. I decided to cancel out the recipe’s call for too-spendy maple syrup, swapping in some agave syrup and instead splurging on a gallon of apple cider.

In the end, I was glad I had already pureed the pumpkin, cutting my kitchen hours down to minutes.

To make fresh pumpkin puree:

fresh organic pumpkin puree
Fresh organic pumpkin puree

Cut the pumpkin in half, scoop out the seeds and cut down to about eight chunks.  Cover with foil, and bake (flesh side down) for about 75 minutes at 375-degrees. When the flesh cools, use a spoon to scoop out the cooked pumpkin into a large bowl, leaving the skin behind.

If you have a super smart immersion blender, whip that goodness until blended, approx. 2 minutes. Otherwise use a blender. And there you go! Pumpkin puree. Now you can make all sorts of yummy pumpkin desserts. (I liked this idea hub from Better Homes and Gardens, especially the pumpkin mac-n-cheese!)

To make pumpkin butter, you should first make sure you have all of the ingredients. I missed that step last time. Boo. This recipe is adapted (to be simpler, cheaper, less sugary) from Oh She Glows.

Pumpkin butter in all of its full glory
Pumpkin butter in all of its full glory. Just looking at it makes me want to run into the kitchen and serve up another slice.

Ingredients:

  • About 4 cups pumpkin puree or canned pumpkin
  • 1/4 cup apple cider
  • 2/3 cup brown sugar
  • 1 tbsp agave or pure maple syrup
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract

Directions:

Mix it up
Just dump it all in and simmer!

Put everything in a stockpot and cook on medium-high. Bring to a boil then reduce temp and simmer for 15 minutes or until you’ve reached a good, thick consistency. “Taste test” intermittently as an excuse. Once cooled, ladle the yum butter into a few half-pint jars and gift at least one. Then have yourself a treat and enjoy the sweet spiced smell that lingers in your home for hours.

Yummy freshly made pumpkin butter
Yummy freshly made pumpkin butter
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One thought on “From the garden Pumpkin Butter

  1. Looks great! I’ll make sure Deb sees this recipe…looks like something she would like and tackle with ease. Is that some of the great bread Honey Dude supplies for you? Hey, I just made a typo…..Honey Duke…..That could be the name of my Honey. LOL (For those of you who don’t know, our last name is LaDuke)

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