Skip to main content

Spiced Pumpkin Butter

I still had cups of pumpkin puree from my first pumpkin casualty of the season. So, to welcome Fall and battle the slight autumn chill in the air, I whipped up a batch of pumpkin butter and a pot of spiced hot chocolate.

Are you asking 'Why the Danish flag? Is pumpkin butter Danish?" I think the last time I made 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. We made batches and batches of pumpkin butter. Good times.

I love that this is light on the sugar, heavy on the spices, and so, so easy to make. 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.

6 C pumpkin puree
1/2 C water
1 C organic granulated sugar
ground cinnamon
ground cloves
ground nutmeg
ground cardamom
ground ginger
2 T maple syrup

Place the pumpkin, 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. Jake said this batch was a little heavy on the cloves. Oh, well.

Cook and mash until it's to the consistency that you like. Stir in the maple syrup. And spoon into sterilized jars. Process in a water bath to seal. Or refrigerate and use within three weeks without processing.

This post is shared with Pin It Wednesday.

Comments

  1. I am trying to imagine what this tastes like - I can see I am going to have to try it. We mostly use pumpkins as a savoury vegetable. Have a great week.

    ReplyDelete
  2. I was looking for a canned recipe for pumpkin butter. I don't have any casualties, but I do have two that may not make it until Halloween.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an