Pumpkin Butter

This Halloween, I didn't carve my pumpkins into silly faces and pictures, I carved them up for butter. Why waste one of fall's yummiest bounties? It's very easy to make and your house will smell delicious. Last year I attempted making a large batch and then proceeded to can it all for holiday gifts. However, I read promptly as my last batch was cooling that you are not supposed to can squashes of any kind for fear of easily producing bochelism. So, sorry friends, you didn't get any pumpkin butter last year. If you would like some this year, feel free to stop by with a container and I will give you some refrigerated butter!! This year I used a white pumpkin, but really any kind will do, even a butternut squash would be really tasty.

You will need:

1 small-medium pumpkin
1/2-1 cup sugar
1/2 cup honey
juice from one lemon
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt

1. Quarter, peel, de-seed/de-slimmy stuff the insides, and chop your pumpkin.

2. Place your chopped pumpkin and about 1/4 cup water in a large soup pot and cook over medium to medium-high heat until it breaks down easily, about an hour.

3. If you have a food mill, run the pumpkin through that, otherwise, you can pass it through a sieve, removing any obvious pools of liquid as you go.

4. Return to the soup pot and combine the remaining ingredients over medium heat until nice and thick, about an hour.

5. REFRIGERATE, and enjoy! Great on breads, english muffins, in pancake batter, melted on top of ice cream or in a spicy pork sauce.

Devonly, yours

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