Pumpkin Butter

Special Equipment : Knife, Peeler, Casserole Pan or Instant Pot, Blender
Yield: 24 Oz

A sweet reminder that fall is finally here.

Ingredients


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.

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