How to Make Spiced Pumpkin Butter

Fresh pumpkins are fun to carve, but don't forget that they taste good, too. Buy an extra pumpkin and use it to make a batch of sweet, spicy pumpkin butter. It's like apple butter, but with a kick.

Things You'll Need

• 1 small (2-lb) pumpkin, peeled and cubed
• 1 1/2 cups water
• 1 pinch salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 3/4 to 1 cup maple syrup
• 1/2 tsp. ground cayenne pepper (optional)
• Vegetable peeler or paring knife
• Ladle
• Blender, food processor or ricer
• Sterilized canning jars
• Saucepan

Instructions

1. Combine the cubed pumpkin, water and salt in a large saucepan. Bring the mixture to a boil.

2. Reduce heat and simmer for 30 to 45 minutes, or until the pumpkin is tender and cooked through.

3. Transfer the pumpkin into a blender, food processor or ricer. Puree completely.

4. Return the pumpkin to the saucepan. Add spices, maple syrup and cayenne pepper.

5. Cook over low heat for 1 hour, or until the mixture is thickened and intensely flavored.

6. Allow the mixture to cool and add seasonings to taste. Makes about two cups.

7. Store the pumpkin butter in the refrigerator for up to one week. Or ladle it into sterilized canning jars and process in a hot water bath for 10 minutes.

Tips & Warnings

• Try substituting apple cider for the water. Or add brown sugar instead of maple syrup and only to taste.

• Spread the pumpkin butter on fresh bread, pancakes, scones or English muffins.