Oilfield Cafe: Pumpkin Butter

pumpkinbutterrecipe

Okay, so it’s a bit early for pumpkin, but since I’m elbow deep in the stuff right now I thought I’d share my recipe for pumpkin butter with you.

In preparation for our return to North Dakota we had to pull up our garden which means my kitchen is now overflowing with produce that all needs to be put up before I leave. I stared at the pumpkins on my deck for several days before it occured to me that I could pretty easily turn them into pumpkin butter without having to fuss with a canner. Since pumpkin butter is so thick it is not recommended that it be sealed in canning jars using a canner, but instead frozen. After it’s baked in the oven it can be left in the crockpot to cook without much other interaction until it’s time to put it up for freezing. Just what I need in the middle of the other chaos that’s going on around me right now, something relatively easy and hands off. So, here it is, my pumpkin butter from scratch recipe:

Pumpkin Butter Recipe

Ingredients

2 medium pumpkins

olive oil

1 1/2 c apple juice

1 tbsp cinnamon

1 tsp nutmeg

1/2 tbsp ginger

1/2 tsp cloves

3 c sugar

Directions

First, cut out the pumpkin stem and blossom ends out and discard and cut pumpkin into large chunks. (Set aside seeds to roast if you like.) Arrange pumpkin pieces on a cookie sheet and brush with olive oil. Bake pumpkin chunks in the oven on 350 until the flesh becomes soft. Allow the baked pumpkin to cool and then scoop the pumpkin flesh out of the skin and into a crockpot. Add sugar, spices and apple juice. Blend mixture together using an immersion blender. Allow mixture to sit in the crockpot on low overnight. Mixture should be a deep brown color in the morning. Taste and if needed add additional spices, sugar or apple juice and cook for an additional hour. Spoon mixture into sterile glass canning jars or plastic freezer jars and seal. Place jars in freezer to preserve. Serve on homemade crusty bread or put a dollop in plain yogurt.

What are your favorite fall recipes? Leave me a link in the comments and let me know!

About chelsea

Chelsea is mama to 4 year old Will and partner to her oilfield man and best friend of 16 years, Jacob. She splits her time between the family’s camper in the North Dakota Oil Patch and a small urban homestead in Kentucky. Chelsea writes about the family’s camper adventures at www.talesofanoilfieldgypsy.blogspot.com. She is a batik artist and loves teaching others about the art of batik at www.beautyofbatik.com. She can also be found working on her other sites www.chelseaniehaus.com and www.urbanagricultureinfo.com. In her moments of spare time she enjoys knitting, sewing and gardening.

Comments

  1. Hi Chelsea,
    Never too early for pumpkin, right?! With all the Farmers Market and backyard garden goodies on our countertops this time of year, I’m eager to try this recipe. Thanks for the inspiration!

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