Pumpkin Butter {made from fresh pumpkin}

Breakfast has really been something to look forward to ever since I made this delicious and not-too-sweet pumpkin butter! It is a beautiful way to bring in and celebrate fall, and is absolutely divine spread thickly on a slice of warm, buttered sourdough. Though a slightly labor-intensive recipe, spending the afternoon in the kitchen was sort of an initiation into Autumn... not to mention the deliciously healing aromatherapy that happened.

I hope you enjoy the process as much as the product! Happy cooking...

ingredients:

  • 1 sugar pumpkin

  • 1.5 C apple cider

  • 1.5 t ground cinnamon

  • 1 t freshly ground ginger (or dried)

  • pinch of ground nutmeg, clove + allspice (to taste)

  • opt. maple syrup, honey, raw sugar, or other sweetener to taste

  • opt. 1 - 3 T ghee

yield: about 4 pint size mason jars (depending on how much you cook down)

directions -

  1. Somehow, you need to remove the skin from the pumpkin. I sliced the stem off, cut it in half, scooped out the innards, cubed it, then removed the skin from each cube. You could also roast the pumpkin in the oven until it's soft enough to scoop out the flesh (about 30 minutes). If you choose to do that, I'd coat it very lightly in a fat of your choice (coconut oil, olive oil, ghee, butter, etc.) and set the oven to 450. If you're roasting rather than cubing, skip to step 3!

  2. Put the peeled cubes into a pot and cover about halfway with cider. Bring to a boil, then lower heat to a steady simmer, stirring occasionally until the pumpkin is quite soft.

  3. Puree the pumpkin to the consistency of your choice (rustic, chunky pumpkin butter could be fantastic too!) either by using an immersion/hand blender directly in the pot, or pouring into a regular blender or food processor. Once blended, transfer back into pot.

  4. Add in spices (and ghee if you want) and simmer on low until the puree boils down, darkens in color, and reaches a consistency that is appealing to you. I left mine on low for about 40 minutes. You might want to slightly cover the pot because the butter should be "boiling" in thick bubbles that will spatter and make a mess! I propped the lid open with a wooden spoon to release some moisture, which speeds up the thickening process. I like to add in my sweetener at the end to taste, especially if I'm using raw honey.

  5. Transfer to jars and let cool before covering. Store in the refrigerator, or freeze for the cold Winter months to come! The "expiration date" will depend on how much sugar you add. Definitely store in the fridge or freezer! Note: if the final product is more of a liquid consistency, it could separate in the refrigerator. This is fine, you'll just have to stir before consuming.

ideas -

  • spread on toast in the morning

  • add to oatmeal, smoothies, yogurt parfaits and desserts

  • add to coffee?? 

Please share ideas + uses below. Enjoy!