Freezer Maple-Pumpkin Butter

I love Fall.  I love the weather, I love the smells, I love the colors and I love all things pumpkin.  Pumpkin "butter" is, I suppose, technically a sauce and not so much a butter.  Regardless, it's scrumptious on toast, english muffins, waffles, or used for dipping gingerbread cookies or crackers in.

This is best used within 6 months, but will keep for about a year.  You can start with fresh pumpkins and make your own puree or, I'm told, you can used canned pumpkin puree, although I've never personally tried it.  If you're using canned pumpkin puree or some puree you have leftover or frozen, start with step 2.

Step 1:  Making Pumpkin Puree

Using small sugar or pie pumpkins, you can either bake them or boil the flesh.  Depending on the size of your pumpkins, you will get about 2 cups of puree from 1-2 pumpkins.

To bake, half the pumpkins, and lay them out on jelly roll pans, cookie sheets or 13"x9" pans with enough water to just cover the bottom of the pan or cookie sheet.  I've tried both cut side up and cut side down and they bake up the same.  Preheat the oven to 350 degrees Fahrenheit.  Cover the pan with foil to allow the pumpkins to steam.  Bake the pumpkin halves for 1 hour - 1 1/2 hours, until the skin is softened (you should be able to pierce it with a fork).  Once cooled remove the flesh from the outer peel.

To boil, peel the pumpkins and cut the flesh into about 1-inch cubes.  Place cubes in a large saucepan or dutch oven.  Cover with water and boil until soft.  Drain off the water.

Once your pumpkin is cooked puree it in a food processor or food mill.

Step 2:  Making the Pumpkin Butter

Put the cooked pumpkin in the crockpot.  For every 2 cups of pumpkin puree you use, add:

  • 1/3 - 1/2 c. brown sugar {depending on how sweet you want it}
  • 1/4 c. maple sugar {or extra brown sugar if you don't have any on hand}
  • 1/2 t. ground cinnamon
  • 1/8 t. ground ginger
  • 1/8 t. ground nutmeg
  • pinch of salt
Cover with the lid, turn to low, and let simmer 4-6 hours.  Check the consistency after 4 hours and check the flavors to see if you would like to add additional sugar or spices.

Cool and pack into clean freezer-safe jars.  Refrigerate 24 hours and then place in the freezer.  Use refrigerated pumpkin  butter within 2 weeks.

For every 2 cups of pumpkin puree you use you will make about 1 1/2 pints of pumpkin butter.  

1 comment:

jillian said...

this is on my to do list for the week now! I've been looking for a pumpkin butter recipe, and this looks yum and super easy! I'm just discovering my crock pot can be used for projects such as this. Thanks! jillian