Pumpkin Butter… what a misnomer! Pumpkin Butter is vegan, there is no butter in it. It’s sort of like a jam, and it can be sweet or spicy depending on how you make it. We seem to always end up with an extra pumpkin or two. So every year I make a batch of pumpkin butter. It’s fairly light, freezes well, and it can be used on toast, to flavor oatmeal or as an addition to baked goods.
This year I used this warty pumpkin. After cutting it in half I removed the seeds and roasted it in the oven, cut side down, at 350 degrees until it softened. It took about an hour for this size of a pumpkin but the time can vary greatly so just check them frequently.
After it cooled I removed the skin and put chunks of the flesh in the slow cooker with 1/4 cup molasses (hence the dark color of my Pumpkin Butter), 1/4 cup of brown sugar, 1 tablespoon of cinnamon, and some nutmeg. I let this simmer for about 8 hours, stirring about every hour. The smell was divine! After it cooled I put it in a food processor and processed it until it was smooth.
Easy isn’t it?! Adjust the sugar and spices to fit your palate and enjoy a true taste of the season.
Until next time… Release YOUR Bon Vivant and Savor Your Life!