Thursday, November 17, 2011

Homemade Pumpkin Butter


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Yay for pumpkin butter success!
I had a ton of pumpkins and have been itching to make some pumpkin butter. I had never made any before, but knew I wanted to keep it healthier by not adding a bunch of sugar.
Long story short, the first trial turned out less than delicious. Mr. Crafty said he actually liked it, but something just wasn't right about it. It wasn't smooth, it was too spicy and didn't have that rich pumpkin flavor I wanted. I put it in the freezer, so that I can add some coconut milk and turn it into pumpkin pies next week.

After some trouble shooting, I tried again a couple of days later.

I figured out what was wrong the first go round:
-I used my immersion blender which is on it's last leg and didn't get the pumpkin as smooth as it should be. This time, I blended in my magic bullet before hand.
-I used pretty much every spice that reminded me of the holidays and went way overboard. This time, I kept it simple, so the pumpkin could shine.
-I didn't cook it long enough for fear of burning and I left the top on the entire time. This time, I cooked it longer and left the lid ajar, so it could really thicken up.

Let me tell you, the trial and error of this butter was worth it!
I'll be making more just before Christmas for sure!

4c roasted pumpkin
1/2c apple cider
1/4c sucanat
1/4c pure maple syrup
1/2tsp pure vanilla extract
1/2tsp ground ginger
1/2tsp ground cinnamon

Blend pumpkin and apple cider until smooth. Transfer to pot and add all other ingredients. Bring to boil and then reduce heat and let simmer with lid ajar for about 45minutes or until desired thickness is reached. Stir frequently while simmering.
*I tried doing this with the lid off, but the pumpkin bubbles and pops too much for that. If you are going to stand over it stirring the whole time, maybe leaving the lid off entirely will work for you.

Remove from heat and transfer to jars or cool and store in container in the fridge.
Enjoy with biscuits, toast, bread or straight off the spoon!

*Note about canning for future use*
It's recommended by the USDA that you don't can pumpkin/pumpkin butter because it's so dense, so use your own discretion.
To give as gifts, I would be sure the recipient knew to keep it refrigerated. It's so good, they'll want to enjoy it right away anyhow!

I jarred some of the butter and paired it with homemade pumpkin biscuits to share with family and friends.

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5 comments:

  1. margaritas definitely count! lol

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  2. I think you meant this for my Thankful post and I'm glad you agree :) Rita's are for sure something I'm thankful for!

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  3. If you can't find sucanat, what else can you use (although I know I can find it at WF or Trader Joes)

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  4. Oh, and great job! I hope to post mine tomorrow - along with the pumpkin seed recipes that we'll be doing.

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  5. Thanks, I'll be looking out for yours. So many different versions, it's interesting to see everyone's take on it.
    You can use brown sugar instead of sucanat. Sucanat is a healthier version of that, but your final taste and product will turn out the same.

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