Sunday, November 1, 2009

Pumpkin Butter

Here is the Pumpkin Butter recipe from October's swap:

Pumpkin Butter
1 Pie Pumpkin
1/4 c DemeraraCane Sugar
1/2 tsp Cinnamon
1/4 tsp Allspice

First, take your pumpkin and cut the ends off. Then, cut it in half and scoop out the seeds and the guts, as if you were carving it. Once the pumpkin has been cleaned out, cut it into cubes.
Place the pumpkin cubes in a large pot with water. Let it come to a boil, and then simmer for 30 minutes or until the pumpkin is soft. Carefully (the cubes will be hot) remove the skin. Place the pumpkin in a food processor and blend well. Transfer the pumpkin puree back to the large pot and add in the sugar, cinnamon, and allspice. Let the pumpkin butter simmer for another 30 minutes to 1 hour, or until it has thickened.

Serve your Pumpkin Butter warm with toast, sweet biscuits, or top off a yummy Pound Cake Cupcake with a dab!

"Cooking Makes the World Go Round"

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