I get really drawn to the idea of pumpkins around Thanksgiving but this year have been going a bit pumpkin crazy. To drag Thanksgiving out over the weekend I decided to make pumpkin butter and use the turkey dishes I inherited from my grandparents. Since I've never made any kind of 'butter' first I had to find a recipe to guide this experiment.
Ingredients:
sugar pumpkin
1/4 cup apple cider or juice
1 cup brown sugar
4 tablespoons maple syrup
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon lemon juice
pinch of salt
Roast the sugar pumpkin until it becomes super tender and easily falls apart with a fork.
Put the pumpkin flesh in a food processor with all the ingredients except the last 2 (lemon, salt) and blend until smooth.
Put the puree in a pot on the stove with the lid slightly ajar and bring to just a boil then reduce heat and cook for 10 minutes to thicken up a bit.
Let it cool then add the lemon juice and salt and put in a glass jar with tight fitting lid to store in fridge.
Pumpkin butter on toast made a nice breakfast.
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