| T O P I C R E V I E W |
| campchic |
Posted - Oct 11 2008 : 06:03:44 AM
Has anyone tried to make pumpkin butter before? If so let me know your recipe!
Erin
Farmgirl #190 |
| 16 L A T E S T R E P L I E S (Newest First) |
| MagnoliaWhisper |
Posted - Oct 20 2008 : 06:26:35 AM
Thank you! This is exactly what I was looking for! I know what to give my sister now! I want to try it!
http://www.heathersprairie.blogspot.com |
| farmgirlannie |
Posted - Oct 19 2008 : 8:27:09 PM
I used this recipe recently and loved it
http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx
I like mine sweet since we primarily use it as jam on toast or on pb&j sandwiches. My son loves it. |
| MagnoliaWhisper |
Posted - Oct 17 2008 : 6:31:00 PM
Thanks for the advice girls. I LOOOOOOOOVE pumpkin butter!
http://www.heathersprairie.blogspot.com |
| soapmommy60543 |
Posted - Oct 17 2008 : 09:19:11 AM
Here's my lazy girl's version:
Pureed pumpkin
Apple Cider (for some sweetness, but mostly acidity for canning)
Sugar
Spices (you can use pumpkin pie spice or any spices you want)
Proportions: 1 part pumpkin, 1/2 part cider, 1 part sugar, spices to taste. So that means for every 2c pumpkin, you need 1 c cider and 2 c sugar.
Throw the whole mess into the slow cooker, with the lid slightly open (I use a piece of tin foil rolled into a coil as a propping mechanism - it keeps the heat in, but lets the steam out) and set on high. Let it do its thing overnight (the smell when you wake up is WONDERFUL!), then process in the morning in a regular canner. If you add the apple cider, it gives it enough acidity that you don't have to do the pressure canning thing. I also do 1/2 pints for gifts the first year (the second year I usually get requests for full pints).
Hope this helps!
Ann in Oswego
Times may be tough, but farmgirls are tougher! |
| LindaMAlbert |
Posted - Oct 15 2008 : 6:09:51 PM
Heather and Erin,
I don't sweeten or spice it so I can use it in sweet or savory recipes. I like to make pumpkin and cheese stuffed ravioli, gently simmer them and brown them in a little butter with sage, just like butternut squash ravioli. I also like to make pumpkin ice cream and pumpkin bisque soup. And of course pumpkin bread and pumpkin pie.
It has to be canned using the pressure canner method. I have a HUGE HEAVY cast aluminum canner with screw down locking wing-nuts and a gauge. A gauge is very important. I have it checked annually. Also timing adjustments have to be made for altitude. In the past, before I had a big crock pot I would steam large peeled chunks until they were just soft enough to pack tightly into quart jars and can the chunks. Then when I opened the cans the pumpkin would be very soft but still holding its shape and I would drain off the accumulated liquid and mash the chunks.
Linda
There is no faith which has never yet been broken except that of a truly faithful dog.
~Konrad Lorenz |
| Montrose Girl |
Posted - Oct 12 2008 : 12:45:13 PM
Ditto on canning. I usually make 1/2 pints jars full of it. yum
Best Growing |
| MagnoliaWhisper |
Posted - Oct 12 2008 : 12:39:02 PM
I've eaten canned pumpkin butter for years (like 30) and have never gotten ill
http://www.heathersprairie.blogspot.com |
| campchic |
Posted - Oct 12 2008 : 12:26:10 PM
Linda,
Is it ok to can & process it? I've heard you couldn't? Making it in the crock-pot sounds easy. I'll have to try that. Have you ever tried pumpkin butter from Williams Sonoma? It is divine!
Erin
Farmgirl #190 |
| willowtreecreek |
Posted - Oct 12 2008 : 09:28:46 AM
I made the pioneer woman pumpkin butter last night and it was gross! The texture was all wrong! I didn't make a full batch. I just used about a 1/4 to a 1/2 cup of everything. I am glad I didn't though cause it was awful. I love the thick pumpkin butter with the depth of flavor and this just didn't have it. It was runny and yucky and I used less yogurt than called for.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
|
| Montrose Girl |
Posted - Oct 12 2008 : 07:24:25 AM
yogart? yuck. Sorry for those of you that really like it, but just can't see putting yogart in my pumpkin butter. Of course I cringe at adding lots of sugar. I found a pectin at the health food store that works well, lets you put as little as you want in, and you can double the batches. Pomona's Pectin. has anyone else used or heard of it?
Best Growing |
| MagnoliaWhisper |
Posted - Oct 11 2008 : 10:29:55 PM
Linda, do you spice or sweeten it?
The pumpkin butter I buy taste just like pumpkin pie, so I know it's sweetened and spiced.
http://www.heathersprairie.blogspot.com |
| LindaMAlbert |
Posted - Oct 11 2008 : 6:16:38 PM
Erin,
A slow cooker does a fantastic job making pumpkin butter. I rinse out our Jack o'lanterns the day after Halloween and cut out any spots burned by the candle flames, cut them in pieces easy enough to peel, pack the crockpot and add a a cup of water to get it started. After the pieces have softened down to a mushy consistency I use my stickblender to puree it all right in the crockpot. Then I leave the lid off to let the steam escape. I give it a stir every hour or so until the pumpkin butter is really thick and threatening to stick, then proceed with canning and processing it.
Linda
There is no faith which has never yet been broken except that of a truly faithful dog.
~Konrad Lorenz |
| rhondacate |
Posted - Oct 11 2008 : 1:34:19 PM
I made some a few years ago and I loved it, but I don't know what recipe I used.
I really need to write this stuff down.
~Rhonda |
| dutchy |
Posted - Oct 11 2008 : 09:38:28 AM
Yumm, I have some pumpkin left in the fridge. HAVE to try this, but first need to buy the yogurt.
Hugs from Marian/Dutchy, a farmgirl from the Netherlands :)
http://princess-of-pink-creations.blogspot.com/
my new BLOG.
I have added "new" creations, take a look :)
|
| Leezard |
Posted - Oct 11 2008 : 07:27:39 AM
http://thepioneerwoman.com/cooking/2008/10/delicious-nutritious-pumpkin-butter/
Haven't tried this recipe but it sounds good.
http://ruby--slippers.blogspot.com/
www.leezard.etsy.com |
| Montrose Girl |
Posted - Oct 11 2008 : 07:26:27 AM
Yes! It was great. I cooked down the pumpkin and added cinnimon and nutmeg. you'll need a little water to get the pumpkin to cook, puree it and then continue cooking until it is thick.
Best Growing |
