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Warm Pumpkin Butter

Warm Pumpkin Butter

Warm Pumpkin Butter

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After finding a lovely pumpkin for Halloween decor, wonder no more about what to do with it. This homemade recipe ensures your pumpkin won't go to waste. It yields a lot, but the pumpkin butter can be stored in the fridge for weeks and freezes well. It's perfect for enhancing future pancakes, waffles, and holiday drinks. I used Kashmiri Garam Masala for a sweet, spiced flavor. The spices simmer with piloncillo, similar to brown sugar, intensifying the pumpkin's natural sweetness. This straightforward recipe adds an autumnal twist to everyday treats.
Yields
3.0 quarts
Prep Time Cook Time Total Time
15 min 45 min 60 min
What You'll Need

Large Pot, Cutting Board, Knife, Blender, Strainer, Measuring Spoon, Stirring Utensil

Warm Pumpkin Butter

Ingredients

Directions

  1. Cut the pie pumpkin into smaller, more manageable pieces, removing the seeds and strings. Place the pumpkin pieces in a large pot and cover them with enough water to barely cover the pumpkin. 
  2. Add the clementines, piloncillo cones (or brown sugar) and cinnamon sticks to the pot. Sprinkle the Kashmiri Garam Masala over the ingredients in the pot.
  3. Bring the pot to a boil and then reduce the heat to simmer. Cook until the pumpkin is tender and easily pierced with a fork, which usually takes about 30-40 minutes.
  4. Once the pumpkin is tender, strain the pumpkin and remove it from the skin. Discard the skin. In the same pot, reduce the remaining liquid (spicey syrup) by simmering it until it thickens and becomes thick, which will take about 45 minutes.
  5. Add the thickened syrup back to the cooked pumpkin. Using a  blender puree the mixture until it becomes smooth and velvety. 
  6. Taste your pumpkin butter and adjust the sweetness or spices to your preference. You can add more piloncillo or brown sugar, if needed.
  7. Your homemade pumpkin butter is now ready to be used as a delicious spread on toast, pancakes, waffles, or as a filling for pastries. I love stirring it into coffee drinks or hojicha lattes.
Warm Pumpkin Butter

Warm Pumpkin Butter

COOK TIME: 45.0
  1. Cut the pie pumpkin into smaller, more manageable pieces, removing the seeds and strings. Place the pumpkin pieces in a large pot and cover them with enough water to barely cover the pumpkin. 
  2. Add the clementines, piloncillo cones (or brown sugar) and cinnamon sticks to the pot. Sprinkle the Kashmiri Garam Masala over the ingredients in the pot.
  3. Bring the pot to a boil and then reduce the heat to simmer. Cook until the pumpkin is tender and easily pierced with a fork, which usually takes about 30-40 minutes.
  4. Once the pumpkin is tender, strain the pumpkin and remove it from the skin. Discard the skin. In the same pot, reduce the remaining liquid (spicey syrup) by simmering it until it thickens and becomes thick, which will take about 45 minutes.
  5. Add the thickened syrup back to the cooked pumpkin. Using a  blender puree the mixture until it becomes smooth and velvety. 
  6. Taste your pumpkin butter and adjust the sweetness or spices to your preference. You can add more piloncillo or brown sugar, if needed.
  7. Your homemade pumpkin butter is now ready to be used as a delicious spread on toast, pancakes, waffles, or as a filling for pastries. I love stirring it into coffee drinks or hojicha lattes.

Warm Pumpkin Butter

After finding a lovely pumpkin for Halloween decor, wonder no more about what to do with it. This homemade recipe ensures your pumpkin won't go to waste. It yields a lot, but the pumpkin butter can be stored in the fridge for weeks and freezes well. It's perfect for enhancing future pancakes, waffles, and holiday drinks. I used Kashmiri Garam Masala for a sweet, spiced flavor. The spices simmer with piloncillo, similar to brown sugar, intensifying the pumpkin's natural sweetness. This straightforward recipe adds an autumnal twist to everyday treats.
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