Making Pumpkin Butter

I know what you’re going to say - just when you think you’re safe from the pumpkin madness, I pull this one out of the hat. In my defense of seemingly posting like a broken record, I made this because I wanted to re-do the pumpkin cookie recipe that I screwed up a few days back. As it is, pumpkin butter has the magical power to turn everything into pumpkin-pie whatever; observe: pumpkin butter + oatmeal = pumpkin pie oatmeal, pumpkin butter + latte : pumpkin pie latte…you get the point. I’m including the steps to making your own pumpkin puree here just incase you’re bored enough to try it, but the pumpkin butter is the stuff you really want.

PUMPKIN PUREE

[ Whole sugar or cheese pumpkin + Olive oil + Kosher salt ]

Preheat oven to 350 degrees

Cut pumpkin in half and then to pieces (faster cooking time!) and remove seeds. Don’t throw the seeds away.

Lay pumpkin pieces on baking sheet, drizzle or brush inside with olive oil and sprinkle with kosher salt (if using).

Roast for 20-30 minutes depending on size. You will know when the pumpkin is ready because the skin will look a little shriveled and the inside will be soft.

Pull pumpkin out of the oven and let cool on the counter. Scoop out pumpkin flesh and add to the bowl of a food processor.

Process until smooth. Store in an air tight container in the refrigerator until ready to use.

PUMPKIN BUTTER (tweaked version of Eat Yourself Skinny’s)

[ 3 1/4 cup homemade or 1 can (29 oz) pumpkin puree + 1/4 cup brown sugar + 1/4 cup granulated sugar + 3/4 cup water + 1 teaspoon ground cinnamon + 1 teaspoon ground ginger + 1 teaspoon ground nutmeg + 1/4 teaspoon ground cloves ]

Combine all the ingredients in a saucepan over medium/high heat and bring to a boil. Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes, stirring frequently.