The other pumpkins were saved for Halloween decorations. I don’t like wasting pumpkin, so we waited to carve them until Halloween afternoon so they wouldn’t go rotten from sitting, carved, for several days. We roasted them the day after Halloween, and then pureed them in the food processor.
So. Much. Pumpkin.
I think we pretty much have enough pumpkin to last us a whole year. But don’t be surprised if I post a lot of pumpkin recipes over the next while. It is pumpkin season, after all.
Pumpkin butter is one of my favorite ways to use pumpkin. This particular recipe is heavily spiced, and not overly sweet. I replaced some of the maple syrup in the original recipe with pureed dates, just to change things up.
Spiced Pumpkin Butter
Makes 3 1/2 cups
4 cups pumpkin puree
1/4 cup apple juice
1/2 cup dates
2 tbsp maple syrup
1 tbsp cinnamon
1 1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 tsp lemon juice
1 tsp vanilla
Salt to taste
If using fresh cooked pumpkin, place in food processor with apple juice and dates (you will probably have to do this in two batches). If using canned pumpkin, place only apple juice and dates in food processor. Process until smooth, pausing to scrape down sides as needed.
Combine all ingredients except lemon juice, vanilla, and salt in large saucepan. bring to a low boil over medium heat. Reduce the heat to a simmer and let it cook, stirring occasionally for 10 to 20 minutes, until it reaches your desired thickness.
Stir in lemon juice, vanilla, and salt. Remove from heat. Let cool completely before transferring to a jar or airtight container. It will keep in the refrigerator for 2 weeks.
We like to eat pumpkin butter spread on toast, bagels, muffins, or pancakes. It also makes a great peanut butter pumpkin butter sandwich.