Pumpkin Butter

Many years ago our family visited The Great Pumpkin Patch in Arthur, Illinois for the very first time. It was there I discovered the wonderful taste of Pumpkin Butter. I immediately went home and started searching for recipes. After tweaking the recipe many time this is my latest and probably final draft.

Selecting pumpkins and Preparing pumpkins... you can use any kind of pumpkin, even Jack-o-lantern pumpkins. I like pie or sugar pumpkins best.                                                                   You can often find pumpkins on sale the day of Halloween or after. I have even been able to pick them up for free the day after Halloween!                                                     Wash the pumpkins, cut in halve, scrape out seeds and bake at 350 degrees until very tender. Cooking time really depends on size and type of pumpkin.

In the past, I would boil the pumpkin, but baking gives a much stronger flavor and less wet pumpkin meat.  I usually bake all my pumpkin the day before I make my butter. After cooling the pumpkins,  the peel will come of very easy. I then put the pumpkin meat in large bowls and refrigerate until the following day. You can do it all in one day, but I usually like to break the process up.
The next step can be done in several ways, I like using a food processor, although a blender or strainer also work. You need to process the pumpkin to the same consistency as apple sauce. I measure it as I go and put it all in a large Dutch oven.

 Your are now ready to make your Pumpkin Butter. Just remember pureed pumpkin and squash should not be canned, it is not safe to do so. I just freeze all the pumpkin that I prepare.

I always make a lot of pureed pumpkin so I can use it in other recipes. I will post the recipes as I cook so that you to may enjoy them!

Caroline's Pumpkin Butter Recipe
4 cups pureed pumpkin
2 1/2 cups brown sugar
1 cup apple juice or cider
1 Tablespoon lemon juice
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Combine all ingredients in heavy pot and bring to a boil. Simmer on low heat stirring often.
Cook  butter until a spoonful dropped onto a plate holds it shape.
Time will depend on how wet your pumpkin meat is.
Make about 6 cups of butter. Store in refrigerator or freeze.

Remember this recipe must be frozen if not eaten right away.



Pumpkin Butter on German Pancakes!