Home Made Delicious Pumpkin Butter

There is nothing like pumpkins all over your facebook feed, to make you understand that it is autumn. Living in Israel, means I only get to have to seasons, summer and winter. That is due to the said fact that it’s a desert country. Rather than feeling the temperature starting to decrease, I have to relay on the calendar and also my instgram, to know that winter is coming.While living in Israel does have it’s cons. I would love to see pumpkins all over town, rather than go hunting for them in the market. But, I choose to look at the bright side of things. Therefor, I am glad to tell you, that this home made delicious pumpkin butter is nothing less than excellent. You can eat it with a spoon, or spread it over toast, either way it is sweet and tasty.Now, I chose to make my own pumpkin puree, since it is so much better than the store bought version. But you can get a great home made pumpkin butter, also using canned pumpkin puree.

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Home Made Delicious Pumpkin Butter

To make the pumpkin puree, cut sugar squash or acorn squash to halves. Scoop out the seeds and fiber. Lay the halves, flesh side down, on a parchment paper-lined pan. Bake at 400°F (204°C), for 30-45 minutes, or until a sharp knife can be easily inserted and removed from the pumpkin. Remove from oven, and let cool. Using a large spoon, remove the roasted flesh to a food processor, and process until smooth.

Course Fall recipes

Cook Time 45 minutes

Total Time 45 minutes

Author Neta

Ingredients

• 18 oz 500 gr pumpkin puree
• 50 gr brown sugar
• 1/2 cup apple cider
• 1/4 cup maple syrup or honey
• 1 tsp cinnamon
• 1/4 tsp ground clove
• 1/4 tsp ground nut meg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• A pinch of kosher salt
• 2 tsp lemon juice

Instructions

1. In a medium sauce pot with lid, whisk together the pumpkin puree, brown sugar, apple juice, maple syrup, cinnamon, cloves, nutmeg, ginger, vanilla and salt. Set heat to medium and stir occasionally.
2. Bring mixture to a boil. Reduce heat, and simmer for 30-45 minutes or until thickened. Stir frequently.
3. Remove from heat and stir in the lemon juice.
4. Transfer to sterile containers and chill in the refrigerator until serving.
5. Can be refrigerate for up to two weeks or freeze for up to six months.

Did you make this home made delicious pumpkin butter?

Don’t forget to tell me how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #netacooks!