Happy New Year!
I realize this may be coming in late in the year, but as for me, pumpkin is good anytime. These are the homegrown pumpkins that I planted last July (I know, I know, I planted them late) and I’m finally putting them to good use.
• 1-2 lbs fresh pumpkin purée
• 2/3 cup organic brown sugar
• 1/4 cup organic maple syrup
• 1/4 cup unsweetened apple juice
• 1 Tbsp lemon juice
• 2 1/2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1 pinch sea salt
• Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
• Once it begins bubbling, reduce heat to low and simmer.
• Cook, uncovered, for 20 minutes, stirring occasionally. Leaving it on the stove for another 5-10 minutes will deepen the flavors and thicken the texture.
• Taste and adjust seasonings as needed to balance the flavors.
• Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks, sometimes more. Freeze for 1 month.
Pumpkin Butter uses:
• Dollop on waffles or pancakes with maple syrup
• Spread it on biscuits, crackers, English muffins, scones or toast with cream cheese
• Mix into Greek yogurt topped with granola
• Great filing for crepes
• Make French toast
• Add into oatmeal
• Add to vanilla milkshakes or smoothies
• Make whipped compound pumpkin butter with just a few spoonfuls mixed with softened butter