Name: Pumpkin Pie Pumpkin Butter
Yield: Yield: 1 pint
Ingredients: ⅛ tsp. salt; 1 tsp. ground cinnamon; 2 tbsp. organic apple cider vinegar; ½ tsp. ground allspice (optional); ½ tsp. ground nutmeg (optional); ½ tsp. ground ginger; 1 tbsp. lemon juice; 1 cup water; 1 small (3–4-lb.) sugar pumpkin, peeled, chopped to make 4½ cups; ¼ cup maple syrup

Preparation info

Yield:
1 pint

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

This recipe is inspired by my mother’s delicious homemade pumpkin pies that she makes every fall with her homegrown pie pumpkins. Reserve the seeds to make baked pumpkin seeds—such a tasty treat!

Ingredients

1 small (3–4-lb.) sugar pumpkin, peeled, chopped to make 4½ cups
1 cup water

Method

Prepare the pumpkin by washing, cutting off both ends, cutting in half, and scooping out seeds and membranes. Use a spoon to scrape the inside clean. Use a potato peeler to peel off the thick, tough pumpkin skin. Once cleaned and peeled, cut the pumpkin into 1-inch thick strips and again into 1-inch cubes.

Put all ingredients into a large heavy-bottomed pot, mix well, and bring to a sim