Pumpkin Butter_2

Can we talk about Pumpkins for a minute? From the day after Labor Day through Halloween you can’t escape pumpkins. They’re everywhere – the grocery stores, the malls, the 7-11, people’s porches – everywhere. Come the beginning of November and magically we’ve transformed from pumpkin everything to Christmas two months early. It’s not to say I didn’t enjoy pumpkins during the season with my pumpkin spice coffee creamer, pumpkin cheesecake and a day trip to the Pumpkin Farm. I’m all about enjoying what every season has to offer. What I do find frustrating is when on November 8, I’m looking to make a from-scratch pumpkin recipe, I get to my local grocery store and there are literally no pumpkins in sight. What is a girl to do?! I may or may not have had a slight panic attack and called none other than my mother (because as we all know, moms have the answers to everything). Lucky for me, she reminded me that there’s a nursery not too far from home that had a ton of pumpkins left. In that moment I was saved from having to use canned pumpkin puree for my homemade pumpkin jam.

Pumpkin Butter

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Pumpkin Jam

Ingredients

  • 1 whole pumpkin
  • 1 1/3 cups Brown Sugar
  • ½ cup Honey
  • 1 teaspoon Cinnamon
  • ¼ teaspoon ground cloves

Instructions

  1. Preheat oven to 350 F
  2. Line a baking sheet with parchment paper
  3. Remove the seeds from the pumpkin and cut into large slices
  4. Place the slices on the baking sheet and bake for 45-50 minutes, until soft
  5. Remove from the oven and separate the flesh from the skin
  6. Place the pumpkin flesh into a large pot
  7. Add honey, brown sugar, cinnamon and ground cloves
  8. Stir and bring to a boil, stirring regularly
  9. Once the mixture thickens, place in a blender a puree (or use a hand blender)
  10. Refrigerate before serving
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