Love this Pumpkin Butter & grew up making it from fresh pumpkin. My mother didn't believe in using tinned pumpkin as fresh is better. If you cook your pumpkin flesh first, please don't boil it as you really do lose a lot of flavour! Instead, roast the pumpkin pieces to concentrate the flavour. Simply cut your pumpkin into large hand size pieces, scrape away seeds but leave the skin on. Place pumpkin pieces, skin side down) into an oven dish, prick flesh with a fork (not sure why but Mom always did it so I do it, too) & roast/bake in moderately hot oven until flesh is tender. Leave pieces to cool & then scrape the flesh from the skin to purée down. Personally, I put the liquid that results from the baking into a bowl, then push the scraped flesh into a sieve to ensure a very silky purée, rather than using a food processor to purée it. Mix the sieved flesh with the liquid and then your ready to add your sugar & spices to cook down. For something a little different, add a wee tablespoon of whiskey to the pumpkin butter for an extra kick - it's hubby's favourite to start Christmas morning. My British neighbours LOVE my Pumpkin Butter, Rum Balls and Green Mountain Chutney that I make and give out at Christmas =)
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Love this Pumpkin Butter & grew up making it from fresh pumpkin. My mother didn't believe in...