Pumpkin Recipe's #5 Spiced Pumpkin Butter/Pumpkin Puree

Spiced Pumpkin Butter seems like a great way to keep that great pumpkin taste around all year long.

Makes: 36 servingsServing size: 2  tablespoonsYield: Makes 4-1/2 cups

Prep 15 minsCook 25 mins
ingredients

• 4cups Pumpkin Puree or two 15-oz. cans pumpkin
• 1 1/4cups pure maple syrup
• 1/2cup apple juice
• 2tablespoons lemon juice
• 2teaspoons ground ginger
• 1/2teaspoon ground cinnamon
• 1/2teaspoon ground nutmeg
• 1/4teaspoon salt
• Chopped hazelnuts (optional)

directions

1.In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2.Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3.To serve, top with chopped nuts.

Now if your wanting to go a step further you can make your own pumpkin puree

Pumpkin Puree

Makes: 12 servings
Yield: 1 3/4 cups

ingredients

• 2 1/2pounds pie pumpkins

directions

1.Preheat oven to 375 degrees F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.

nutrition facts (Spiced Pumpkin Butter)

• Servings Per Recipe 36,
 
• cal. (kcal) 35,
 
• Fat, total (g) 0,
 
• chol. (mg) 0,
 
• sat. fat (g) 0,
 
• carb. (g) 9,
 
• fiber (g) 0,
 
• pro. (g) 0,
 
• sodium (mg) 17,
 
• Percent Daily Values are based on a 2,000 calorie diet