You can adjust the sweetness of the butter depending on the sweetness of the pumpkin you’re working with!
Pumpkin Butter
Posted on: September 25, 2020. Updated on: July 12, 2023.
by Carolina Gelen
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PUMPKIN BUTTER , your new favorite fall recipe. Spread this pumpkin butter on a piece of toast, have it with some pancakes, top your ice cream with it, have it on a piece of cake, the options are endless!
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Pumpkin Butter
Ingredients
- 250-300 grams roasted pumpkin (any type of sweet squash works: Cinderella or sweet pumpkin, butternut squash, etc.)
- the juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 1/4 cup honey (60 grams), can be substituted with sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1 teaspoon freshly ground cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Instructions
- Purée the roasted pumpkin, add it to a pot, then add all the ingredients to the pot.
- Cook the mixture down, for 2-5 minutes, or until all the water has evaporated. The butter will go from a bright orange color to a light brown.
- Store the mixture in an airtight container, in the fridge, for up to 2-3 weeks.
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A pound is sixteen ounces wherever you go.