Special Equipment : Crock Pot, Peeler
Yield: 24 Oz
Ingredients
- 2 Lb Pumpkin
- 1 Cup Granulated Sugar
- 1 Cup Condensed Milk
- 1 Tsp Pumpkin Spice (baharat)
- Pinch Sea Salt
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
