okay...the funniest thing. i had three separate requests for my pumpkin butter recipe today. so....here it is, copied from my previous blog. have fun, friends!
You'll need a pumpkin, some sugar, cinnamon, cloves, ginger and a few canning jars. It is really very easy to put together. Here's how you do it......Wash and clean out your pumpkin as shown. Then cut into large wedges.
Next, cut those wedges into chunks and add them to a large pot of boiling water. Boil them for about 20 - 30 minutes, until really soft. While your pumpkin is cooking, wash and prepare your canning jars and lids. For about 8 cups of puree, you'll need about 5 or 6 pint jars.
Then, get out your food processor and gather your sugar and spices. With my medium size pumpkin, I ended up with about 8 cups of pumpkin puree, so adjust your spices accordingly to the amount of puree you have and, of course, your taste.
Peel the skin from the boiled pumpkin after it cools a bit, then load it in the food processor. Puree it until it is smooth, then add it into another large pot. To the 8 cups of puree, we add 4 cups of sugar, 4 tablespoons of lemon juice, 1 1/2 Tablespoons of cinnamon, 1 teaspoon of ground cloves and 1 teaspoon of ground ginger. Then, of course, you mix it all very well. Cook again over low heat (covered) for about 20 minutes to let the mixture thicken and take on the taste of the spices. After about 20 minutes, when the mixture has a thicker consistency, remove it from the heat and spoon it into jars. Fill them, wipe the rims and put on the lids and bands. Submerge them in a stock pot of boiling water for about 10 minutes or so. Carefully remove the jars from the hot water and place on a dishtowel to cool. As the jars cool, you'll hear the "pop" of the lids sealing. And, that's it - all there is to it!
My favorite ways to use pumpkin butter - toast, bagels, on pancakes and waffles, warmed up and spooned over vanilla ice cream and topped with a sprinkling of toasted pecans, swirled around in a Thanksgiving cheesecake recipe....