Hi and welcome to day 4 #PumpkinWeek hosted by Terri of Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder.
Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
Day four of #PumpkinWeek is upon us and I wanted to share an eternal favorite: spiced pumpkin butter.
Are you asking "Why the Danish flag? Is pumpkin butter Danish?" One of my favorite memories surrounding making pumpkin butter was with my best friend from Denmark when she was here visiting for a few months during the holidays and we thought they would make nice, shippable presents to her friends and family back home. We made batches and batches of pumpkin butter. Good, delicious times.
I love that this is light on the sugar, heavy on the spices, and so, so easy to make. Pleae note that this does not yield a smooth butter; I like mine rustic, with small chunks of pumpkin. If you want it store-bought smooth, press the pumpkin through a sieve before you start.
Ingredients
Procedure
Place the pumpkin puree, water, and sugar in a large, flat-bottom pan. Bring to a simmer. As you cook, mash the pumpkin with a potato masher. Add in the spices - to your tastes.
Cook and mash until it's to the consistency that you like. Stir in the ginger syrup. And spoon into sterilized jars. Process in a water bath to seal. Or refrigerate and use within three weeks without processing.
Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
Day four of #PumpkinWeek is upon us and I wanted to share an eternal favorite: spiced pumpkin butter.I love that this is light on the sugar, heavy on the spices, and so, so easy to make. Pleae note that this does not yield a smooth butter; I like mine rustic, with small chunks of pumpkin. If you want it store-bought smooth, press the pumpkin through a sieve before you start.
Ingredients
- 6 C pumpkin puree (here's how to make your own puree)
- 1/2 C water
- 1 C organic granulated sugar
- ground cinnamon
- ground cloves
- ground nutmeg
- ground cardamom
- ground ginger
- 2 T ginger syrup
Procedure
Place the pumpkin puree, water, and sugar in a large, flat-bottom pan. Bring to a simmer. As you cook, mash the pumpkin with a potato masher. Add in the spices - to your tastes.
Cook and mash until it's to the consistency that you like. Stir in the ginger syrup. And spoon into sterilized jars. Process in a water bath to seal. Or refrigerate and use within three weeks without processing.
Check out all the Day 4 #PumpkinWeek recipes
- Pumpkin Tres Leches by Love and Confections
- Spiced Pumpkin Butter by Culinary Adventures with Camilla
- Pumpkin Palmiers by That Skinny Chick Can Bake
- Pumpkin Pecan Oatmeal by The Spiffy Cookie
- Mini Healthy Pumpkin Pies by Happy Food Healthy Life
- Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
- Savory Pumpkin Tart by The Not So Cheesy Kitchen
- Pumpkin Custard Pie by A Day in the Life on the Farm
- Pumpkin Chocolate Chip Cookies by Making Miracles
Love fruit butters and have never tried pumpkin....soon I will no longer be able to say that.
ReplyDeleteOoh, I love all the spices you added to your pumpkin butter...sounds phenomenal!
ReplyDeleteA wonderful and perfect addition to the lovely autumn holiday table. Catherine
ReplyDeleteWhat a great idea! I must ask - did your friend have any trouble bringing these goodies back to Denmakr? They sure look delicious! ~ Bea @ The Not So Cheesy Kitchen
ReplyDeleteWe mailed them! I didn't hear that there were any problems.
DeleteThis sounds delicious! I love pumpkin butter on toast in the morning.
ReplyDeleteI don't think I've ever had pumpkin butter. I feel left out!
ReplyDelete