A thick and hearty pumpkin butter made from one pie pumpkin. Perfect for toast, over ice-cream, or stirred into oatmeal for a taste of fall.
Snacks, Sides, & Appetizers
brown sugar or honey
fresh lemon juice
To make the puree:
Thoroughly wash the outside of the pie pumpkin.
Slice the top of the pumpkin off and cut in half.
Remove the seeds and strings from the inside of the pumpkin (saving the seeds if you want to roast them later).
Chop pumpkin into large chunks and place in Crock-Pot skin side up.
Cook on high for 2-3 hours until pumpkins are soft and a fork easily pierces this skin.
Remove from Crock-Pot and allow to cool.
Once cool enough to handle, scrape the flesh from the pumpkin skin and place in the food processor.
Process on high for 2-3 minutes until completely smooth.
To make the pumpkin butter:
Place 2-1/2 cups pumpkin puree in a medium saucepan.
Add brown sugar, applesauce, maple syrup, spices, and vanilla extract.
Over medium heat, whisk all the ingredients until smooth.
When the mixture reaches a 'boil', cover and reduce heat, cooking for 20 more minutes, whisking occasionally.
After cooking, remove lid and stir in lemon juice.
Place in a mason jar and allow to cool.
Store in the fridge for up to 2 weeks or freeze for up to 6 months.
Recipe by Kristine in between at https://kristineinbetween.com/pumpkin-butter/