Special Equipment : Knife, Peeler, Casserole Pan or Instant Pot, Blender
Yield: 24 Oz
A sweet reminder that fall is finally here.
Ingredients
- 2 Lb Pumpkin
- 1 Cup Granulated Sugar
- 1 Cup Condensed Milk
- 1 Tsp Pumpkin Spice
- Pinch Sea Salt
Spread right on crusty ciabatta with cured olives, manchego cheese & sage.
Method:
Pumpkin Butter (Oven Method)
- Preheat your oven to 300 degrees Fahrenheit.
- In a casserole pan, add pumpkin, sugar, condensed milk, pumpkin spice, and sea salt
- Mix well and cover with aluminum foil.
- Place in the oven.
- Let cook for 3-4 hours or until pumpkin is extremely tender and carmalized.
- Transfer mixture to a blender or food processor and puree till smooth.
- Enjoy as is, or store in your fridge for up to 1 month. If placed into freezer it will last up to 1 year.
Pumpkin Butter (Pressure Cooker)
- In a the Insta Pot over medium heat, add your pumpkin, sugar, condensed milk, pumpkin spice, and sea salt.
- Mix well.
- Place lid on top.
- Set pressure to “low” and cook for 30 minutes.
- Transfer mixture to a blender or food processor and puree.
- Enjoy as is, or store in your fridge for up to 1 month. If placed into freezer it will last up to 1 year.