Have you ever looked at your sugar pie pumpkin and wanted to do something easier with it than baking a pie? Try making pumpkin butter. It’s like pumpkin pie spread on your toast.
First, bake your pumpkins scooped out and upside down on a baking sheet or dish at 375 degrees until soft. Then, let them cool until they’re a comforable temperature for scooping out. Now it’s pumpkin butter time!
Mountain Hearth Pumpkin Butter
3 cups cooked mashed pumpkin
2 cups sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp lemon juice
Combine all ingredients in a sauce pan and stir, bringing to a boil. Reduce heat and simmer uncovered for 30 minutes until thickened. Put in a jar and refrigerate or freeze.
(I’ve heard canning it is not a good idea. It’s not acidic enough and too thick to get air bubbles out. It’s easy enough to make fresh in the fall.)
this sounds great, lara! thank you for sharing, but how much is a cup?
have a nive day!
heike
Math is not my strongest point, and I'm not sure how to do conversions of cooking measurements. A cup is about the size of a coffee or tea cup. It doesn't have to be exact. This is a recipe that will come out fine pretty much however you do it. I even used less sugar this time, and it was great. Enjoy!
And here comes my husband saying that a cup is .23 liters, so there you go! 🙂
thank you very much!:)
here in germany "cup" doesn´t exist in recipes and I hadn`t an imagination…and the difference between a small and a big cup, can be enormous.
heike
a cup is 250ml,I am Canadian so I know! Thanks for the recipe!
Niiice. I absolutely love your blog. It warms my heart to see such goodness. I had to comment yet again. Thanks! 🙂
Thanks Su 🙂