Monday, September 20, 2010

Pumpkin Butter!

Wondering what to do with all that bargin priced pumpkin? Or you see a cutie little pumpkin and want to take it home and make something out of it! Well, I give you pumpkin butter!
You can freeze it and use it in February or use it now as a filling for cinnamon rolls!

Get a small pumpkin--the kind you use for baking.
Cut it in half, and remove all the seeds you can.
Place the pumpkin on a sheet pan covered with aluminum foil, cut side down.
put in 375degree oven until a knife can be easily pushed thru the skin. About 1 hour.
Remove from oven and scrape out pumpkin pulp. (only when it is cooled enough to handle).

Meanwhile, combine in sauce pot:

1/2# sugar
1/4# butter
1/2 vanilla bean
Very small pinch of salt

1 1/2# pumpkin--roasted pulp

Simmer whole pot over stove until pulp is broken down. Lumpy is ok...but the sugar should be dissolved. Stir the whole mixture occasionally, making sure to stir it when the sides are beginning to carmelize in the pot.

Once it is done, about 45 min. let it cool. Puree if you want a smooth butter. Or leave it lumpy.

put in Jar and store in fridge or freezer.