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Wednesday, November 6, 2013

Pumpkin Butter

The girls had us buy them massive pumpkins for their Jack-o-lanterns this year.  I felt we couldn't just toss them out, so after Halloween was over, I chopped up as much as I could (before arm fatigue set in) and cooked it down into pumpkin butter.  Oh my, this stuff is so good!  I think I'll be doing this every year!


This stuff can be used as a topping for pancakes or waffles, as an ingredient in baked goods, smoothies, oatmeal, or just spread onto bread.  Already I've made pumpkin cranberry chocolate chip muffins and pumpkin oatmeal spice waffles with it.  So freakin' yummy!

If you don't have so much pumpkin, just half the recipe or reduce as needed.

Pumpkin Butter

16 cups peeled, cubed pumpkin
2 tbls lemon juice
1 cup water
2 droppers stevia (vanilla or plain)
1/2 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/4 tsp sea salt

Place ingredients in a large pot and cover with lid.  Cook over med/med-low heat until pumpkin is falling apart.  Mash big pieces with back of spoon and turn heat down to low.  Use immersion blender and blend until smooth.  Keep refrigerated for up to a week or freeze.

This recipe was submitted to Diet, Dessert & Dogs' Wellness Weehttp://www.rickiheller.com/2013/11/wellness-weekend-november-14-18-2013/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DietDessertAndDogs+%28Diet%2C+Dessert+and+Dogs%29kend.