Step aside pumpkin pie…
Pumpkin butter is here.
You MUST try this.
Just kidding! But seriously though, have you ever tried pumpkin butter before? I’ll be honest, before last year I had never heard of it. Which is just a terrible travesty. Because pumpkin butter is simply autumn in a jar straight from heaven. Not even exaggerating.
I know your pantries are still loaded up with pumpkins from your garden, even though October gets all the pumpkin love 😉 So do yourself a delicious favor and make some of this. It’s perfection on French toast, a homemade biscuit, or even added to cream cheese as an autumn fruit dip. And did I mention it’s super duper easy? You just can’t go wrong with this stuff y’all.
Homemade Pumpkin Butter
1 sugar pie pumpkin
1/2 cup raw sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/4 real salt
1. Cut your pumpkin in half, scoop out the seeds (and roast those babies!), then place the pumpkin halves cut side down on a baking sheet.
2. Bake pumpkin at 400 degrees for about 45 min.
3. Let pumpkins cool to the touch then scoop out the flesh into a pot.
4. Add remaining ingredients, stir well.
5. Cook on stovetop over low heat, stirring occasionally, for about an hour, or until it has reached a thick and smooth consistency. *If you want to make it super smooth, you could definitely run an immersion blender through it for a few seconds*
6. Put in jars and freeze, or store in the refrigerator for up to two weeks.
*This is a low acid food so it shouldn’t be canned due to concerns about food safety. Botulism can live in canned goods, most notably low acid foods like vegetables, if not canned properly. And then you might have something like this going on in your canned goods 😉 So to stay safe, I just freeze it! If you are interested in learning how to can pumpkin safely, check out this article from The Prairie Homestead.