Pumpkin Butter Saga

Thanks everyone who followed my Pumpkin Butter 9 hour play-by-play on Facebook and Twitter this week. It was fun cooking with you! Your suggestions and support were much appreciated:) Some of you asked, so here is the recipe we came up with.
Cumin is our secret ingredient. Alex discovered it works well to enhance cinnamon. Truth!
And with the maple ending notes, our pumpkin butter is suitably savory for Thanksgiving table. There is a little pumpkin pie spice in here, but not full pumpkin pie flavor you may be expecting. Hope that helps:)

Cut open pumpkin, brush with olive oil, bake 375 for 45 minutes.

[Luv this timesaving Pampered Chef gadget that makes olive oil sprayable.]

Skin and chop roasted pumpkin. Blend with a very little (1:8 is all you need) apple cider.

Add the following yummy things and cook until smells done, 25 minutes or so, you know.
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 3 cinnamon sticks
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon Vanilla
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon cumin
  • 1/2 teaspoon salt

Push cooked pumpkin mix through a sieve (you can take out cinnamon sticks now). Reblend as necessary. I blend/sieve 3 times.

Cook on high for 10 minutes or until mixture has reduced slightly and firmed into spreadable consistency.

Complete canning routine. Enjoy!

We used giant jack-o-lantern for making this butter. I know sugar pumpkins are recommended for this type of project, but we multi-task, right? So I figured our hat model pumpkin should multi-task too. And he did a good job, making into 13 half-pint jars. Guess you would need at least 4 sugar pumpkins to match the size of this recipe. Maybe 5?

Now Alex wants to make pumpkin bars....
Happy Thanksgiving!

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