Homemade pumpkin butter recipe made from fresh pumpkins, brown sugar and pumpkin pie spice. Great for spooning over pancakes, spreading on the toast, using as a cake filling or baking with.
1fresh pumpkin (medium size)or about 450 g of pumpkin puree
1/2cupbrown sugar80 g of sugar (more or less depends on your taste buds)
3teaspoonspumpkin pie spice mix (cinnamon, nutmeg, cloves, ginger)
pinch fine salt
pinchfinely milled black pepper
2-3tbspwater or apple juiceonly add if your puree is very thick
2teaspoonsfresh lemon juice
Instructions
Preparing the pumpkin puree (if you haven't got one already made or bought)
Cut a small pumpkin to 4 parts (this makes the baking quicker) and scoop out the seeds and fibers.
Preheat the oven to 200 C (400 F) and place the pumpkin quarters on a baking tray (face down).
Bake for 30-40 min or until soft and a little bit browner (but not dark or burned)
When cold enough to handle, scoop out the pumpkin flesh and puree it in a food processor or with a handheld smoothie maker.
Measure out about 450 g (2 generous cups) and store the rest in a jam jar for other uses (last about 2 weeks in the fridge)
Making the pumpkin butter
Place the pumpkin puree into a large saucepan, add all the spices, salt, pepper, juice and sugar and gently heat on a medium heat.
Once the sugar crystals have melted, increase the heat and carry on simmering for 20-30 minutes, whilst constantly steering. The amount of time will depend on how thick (or runny) was your pumpkin puree at the beginning.
When the pumpkin mixture thickens and starts to get browner, taste it to make sure you are happy with the flavour and add more spice or salt if the flavour is not quite there!
Spoon out to a jam jar, close with lid and keep on the kitchen counter until it cools down.
Store in a fridge for about 2 weeks or share it with your friends!