Pumpkin Butter
- 3 lbs (6 cups roughly) pumpkin puree - from roasted leftovers or the can (or perhaps both)
- 1½ cups dark brown sugar
- 4 oz unsalted butter
- 1 tsp kosher salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg, grated
- ¼ tsp cloves
- Preheat the oven to 350˚F.
- In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven.
- Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through.
- Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for months.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/pumpkin-butter/
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