My daughter and I have spent a lot of time this summer looking through and cooking from the Williams Sonoma book The Art of Preserving. We've been impatiently waiting for pumpkin season so we could make the spiced pumpkin butter. I've never made a fruit butter before, so this was a new experience for me. Of course, the classic is apple butter, but this pumpkin version just sounded so appealing to me.
The whole house was filled with the most wonderful aroma while it was cooking. You could use this on toast or muffins, or you could use it in a pie. I'm going to bake some pumpkin bread with it, and I'll share the recipe with you next week. This is not processed in a water bath, so you have to use it up within two months, unless you choose to freeze it, in which case it will last a year.
The recipe says to discard the seeds, but if you have time roast them or candy them.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.
|2||small pumpkins, about 4 lbs each|
|2 tbsp||unsalted butter, melted|
|2 cups||granulated sugar|
|1 cup||firmly packed light brown sugar|
|1 1/2 cups||sweet apple cider|
|3 1/2 tsp||ground ginger|
|3 1/2 tsp||ground cinnamon|
|1 1/2 tsp||ground nutmeg|
|1/2 tsp||ground cloves|