Pumpkin Butter

pumpkin butter

Looking for a good recipe that you can give as gifts for the holiday? I found a recipe for pumpkin butter here that I really liked but made some changes based on what I had in my fridge. This pumpkin butter is absolutely delicious and great for the holidays coming up. Pumpkin butter is perfect on breads, muffins, scones or just perfect by itself. It is also perfect to give away for the holidays. What I love about pumpkin butter is that it’s super easy to make and it is something people don’t usually buy or have in their pantry.

Once you roast the pumpkin, your child can easily help you measure and blend all of the ingredients together. When mixing the butter on the stovetop, it tends to splatter so you would need to be careful doing this with your child. Focus on vocabulary related the ingredients and equipment needed to make the pumpkin butter.

Carryover Book: How Many Seeds in a Pumpkin? by Margaret McNamara

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4 cups of roasted pumpkin (from a sugar pie pumpkin)

3/4 cup of light brown sugar

1/4 cup pure maple syrup

1/4 cup of water (can substitute with applesauce or apple cider)

3/4 teaspoon of lemon juice

1/4 teaspoon of kosher salt

1-2 teaspoons of cinnamon

3/4 teaspoon of pumpkin pie spice

2 teaspoons of vanilla extract

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1. Cut the top of the pumpkin off. Cut in half.

2. Place pumpkin face down in a pyrex. Add 1/2 cup of water and roast until done (Bake at 375 for about 40-45 minutes).

3. When pumpkin cools, scoop out the seeds and then puree pumpkin through pumpkin pie spice in a blender or food processor until smooth.

4. Add vanilla extract and puree  for another 5 seconds.

5. Transfer pumpkin mixture into the small saucepan. Stir over low heat for about 10-15 until the butter reduces down and gets to

desired thickness.

6. Store in jars in fridge for about 1-2 weeks.
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