SPICED PUMPKIN BUTTER
Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.
Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.
PREP: 15 MINUTES ROAST: 1 HOUR AT 375°F STAND: 1 HOUR COOK: 25 MINUTES COOL: 30 MINUTES MAKES: 4 HALF-PINTS
1. Preheat oven to 375°F. Scrub pumpkins thoroughly; cut into 5-inch square pieces, discarding stems. Remove seeds and fibrous strings. Arrange pumpkin pieces in a single layer, skin sides up, in a foil-lined shallow baking pan. Roast, covered, for 1 to 1½ hours or until tender. When cool enough to handle, scoop pulp from rind. In a food processor or blender puree pulp, in batches if necessary, until smooth. Place puree in a fine-mesh sieve lined with a double layer of 100-percent-cotton cheesecloth. Let stand for 1 hour to drain. Press lightly to remove any additional liquid; discard liquid.
2. In a 5-quart heavy pot combine pumpkin puree, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened, stirring often. (If mixture spatters, reduce heat further.) Cool slightly.
3. Ladle pumpkin butter into half-pint freezer containers, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label containers.
4. Store in the freezer for up to 6 months or in the refrigerator for up to 1 week.
*TIP: If you like, substitute two 15-ounce cans pumpkin for the pie pumpkins and omit Step 1.
PER 2 TABLESPOONS: 35 cal., 0 g fat, 0 mg chol., 17 mg sodium, 9 g carb., 0 g fiber, 0 g pro.