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Pumpkin Butter Recipe
Makes 2 Cups
"Sugar" or "pie" pumpkins will yield the best texture for this recipe. |
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Steps: |
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Heat oven to 350 degrees. Place pumpkin in a roasting pan, and cover tightly with foil. Bake until pumpkin is very tender, about 45 minutes. Transfer pumpkin pieces to the bowl of a food processor, and process until smooth. |
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Place pureed pumpkin into a medium saucepan, and cook over medium-low heat, stirring often, until very thick, about 25 minutes. Add brown sugar, cinnamon, nutmeg, ginger, and lemon juice; cook until sugar is dissolved, about 5 minutes. Cool and serve, or store in the refrigerator up to 1 week. |
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Serve with bread, crostini, sliced baguettes, bagels, muffins or crackers and enjoy! |
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You will need the following items for this project: |
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1 two-pound sugar pumpkin, seeded, peeled, and cut into 2-inch chunks |
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1/2 cup packed dark-brown sugar |
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3/4 teaspoon ground cinnamon |
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1/4 teaspoon ground nutmeg |
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1 teaspoon freshly grated ginger |
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2 tablespoons freshly squeezed lemon juice, strained |
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