Pumpkin Butter

Special Equipment : Crock Pot, Peeler
Yield: 24 Oz

Ingredients


Spread right on crusty ciabatta with cured olives, manchego cheese & sage.

Method:

Pumpkin Butter (Oven Cook & Crock Pot)

  • Preheat your oven to 300 F
  • In a casserole pan, add pumpkin, sugar, condensed milk, pumpkin spice, & sea salt
  • Mix well & cover with aluminum foil and place. Place in oven
  • Let cook until pumpkin is extremely tender
  • If you choose to cook overnight reduce the temperature to 225 F (about 6-8hrs)
  • Transfer mixture to a blender or food processor & puree till smooth
  • Enjoy as is or store in your fridge up to 1 month. Freezer or can for a longer shelf life

Pumpkin Butter (Pressure Cooker)

  • In a pot over medium heat, add your pumpkin, sugar, condensed milk, pumpkin spice, & sea salt
  • Mix well, lower the heat & cover with a lid
  • Let cook until pumpkin is extremely tender (about 30 minutes)
  • Transfer mixture to a blender or food processor & puree
  • Enjoy as is or store in your fridge up to 1 month. Freezer or can for a longer shelf life