Spiced Pumpkin Butter

2 small pumpkins, about 4 lbs each
2 tbsp unsalted butter, melted
2 cups granulated sugar
1 cup firmly packed light brown sugar
1 1/2 cups sweet apple cider
3 1/2 tsp ground ginger
3 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves

  1. Have ready, hot, sterilized jars and their lids, unless you plan on freezing the butter.

  2. Preheat the oven to 425F. Cut each pumpkin in half. Scoop out and discard the seeds. Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25-35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumkin halves and place in a bowl. Stir and mash the pumkin until pureed. Measure out 5 cups of the pumpkin puree; reserve any remaining puree for another use.

  3. In a large nonreactive saucepan, combine the pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves. Stir until blended. Bring just to a boil over medium high heat, stirring constantly. Reduce the heat to medium how and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.

  4. Ladle the hot butter into jars, leaving 1/4 inch of headspace. remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids. The sealed jars can be stored in the refrigerator for up to 2 months. The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.

Pumpkin butter with soya milk :smiley:

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