Recipe: Pumpkin Butter

’tis the season for the humble pumpkin.  It can be utilized endlessly in sweet or savory dishes, but sadly most Americans only know it in two forms: carved for Halloween or in a can for pie.

Pumpkins are fantastic!  There is a bit of prep when using a whole pumpkin, but I hope you will give it a try.

Ingredients

• 4 cups pumpkin puree (see note)
• 1 cup maple syrup
• 1/2 cup honey
• 2-3 whole star anise
• Hunk of fresh ginger; peeled and cut into 2-3 pieces
• 1+ tbsp cinnamon
• 2+ tsp ground cloves
• 2+ tsp ground nutmeg

A note about pumpkin puree: If using fresh pumpkin, I recommend using pie (sometimes called a “sugar”) or Cinderella pumpkins.  Scoop out seeds, cut into large chunks and steam the pumpkin until the flesh easily scoops away from the skin.  Use a food processor to make very smooth.  If this seems too daunting, feel free to use canned pumpkin (not pumpkin pie filling!).

Directions:

• Put all ingredients in a large pot and cook over medium-low heat until pumpkin has darkened and has taken on a nice sheen; about 15-20 minutes. Taste and add more spices as you see fit.  If you want more sweetness, add 1/4 cup of brown sugar.
• That’s it!  Remove star anise and ginger pieces and ladle pumpkin butter into storage containers.  If using glass, allow the pumpkin butter to cool before putting into glass.
• Store it in the fridge and consume in a week or so.

DO NOT CAN PUMPKIN BUTTER!

Even in a pressure cooker.  It is too dense to be safely canned, but it does freeze well.

What to do with pumpkin butter?  Smother it on toast, muffins or biscuits.  I personally like to mix it with cream cheese on bagels.  It makes a great filling for tarts or have a little with vanilla ice cream.

Enjoy!