Screw canned pumpkin puree! It’s so easy to make your own, and one pumpkin goes a long way!
(dairy free, gluten free, vegan)
Every year right before (canadian) thanksgiving I buy at least one pumpkin to make into puree. And every year I make three standard dishes from them, my pumpkin butter, pumpkin soup and a pumpkin pie (this year I made a chocolate crust, bourbon pumpkin pie). Even after these recipes I had pumpkin left over, so I made bread pudding, with leftover bread from thanksgiving.
You really have to be committed and love pumpkin if you are preparing your own. From this years pumpkin I got 8 cups! If you’re not into it, using canned pumpkin will do just fine for this sweet pumpkin butter!
**remember to save your pumpkin seeds & make some little roasted snacks!!**
2c. pumpkin puree
1/4c fresh apple juice
1/4c white sugar
STEP BY STEP
Preheat oven to 400 degrees. To make pumpkin puree, cut the pumpkin in half and take out the seeds. Rinse and dry the seeds to make pumpkin seeds later. Place halves of pumpkins flat side down on a baking sheet and place in the oven. Once the skin of the pumpkin is easy to pierce through with a fork, about 30-60 minutes (depending on the size of your pumpkin), take it out and let it cool. Once cooled peel the skin off and place the flesh of the pumpkin in a blender and blend until smooth. Store puree in closed containers for up to a week or so.
To make the pumpkin butter, place all ingredients in a small pot. Bring it to a boil and then turn down to low and let it simmer (30-45 minutes) stirring occasionally, until it becomes thicker in consistency, like butter. Let it cool before transferring it into jars.