I decided to tackle the pile of pumpkins sitting on the hot tub today!
First step was to get them all baked and pureed. Super easy using this oven method!
Before I knew it, I had 25 cups of pumpkin! Fifteen cups went into the freezer and the other 10 got made into pumpkin butter. I’d never made it before, but from the recipes I saw on-line it didn’t seem too difficult. So, I made it up as I went along and am pretty darn pleased with the results!
My mind is reeling with all kinds of ideas to do with them! If they work, I’ll post them here. But first, the Maple Pumpkin Butter recipe:
3 cups pumpkin puree (see recipe HERE)
1/4 cup apple cider (I used our homemade cider)
1/2 cup brown sugar
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
Combine pumpkin, cider, sugar and syrup in a medium saucepan. Bring to a boil over medium high heat, stirring often. Reduce heat and simmer uncovered, still stirring often, until it reduces down and gets thick. You can make it as thin or thick as you want.
Remove from heat and stir in extracts,, salt and lemon juice.
Let cool in fridge. Pour into jars or freezer containers. Store in fridge for up to 3 weeks or in freezer up to a year.