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Farm Kitchen:  Pumpkin butter?  |
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campchic
True Blue Farmgirl
312 Posts
Erin
Nebraska
USA
312 Posts |
 Posted - Oct 11 2008 : 06:03:44 AM
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Has anyone tried to make pumpkin butter before? If so let me know your recipe!
Erin
Farmgirl #190 |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 11 2008 : 07:26:27 AM
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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 |
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Leezard
True Blue Farmgirl
950 Posts
Elizabeth
Novi
MI
USA
950 Posts |
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dutchy
True Blue Farmgirl
4427 Posts
4427 Posts |
Posted - Oct 11 2008 : 09:38:28 AM
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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 :)
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rhondacate
True Blue Farmgirl
234 Posts
Rhonda
Janesville
CA
USA
234 Posts |
Posted - Oct 11 2008 : 1:34:19 PM
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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 |
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LindaMAlbert
Farmgirl in Training
38 Posts
Linda
Belgrade
Montana
USA
38 Posts |
Posted - Oct 11 2008 : 6:16:38 PM
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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 |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
Posted - Oct 11 2008 : 10:29:55 PM
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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 |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 12 2008 : 07:24:25 AM
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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 |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Oct 12 2008 : 09:28:46 AM
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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
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campchic
True Blue Farmgirl
312 Posts
Erin
Nebraska
USA
312 Posts |
Posted - Oct 12 2008 : 12:26:10 PM
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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 |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Oct 12 2008 : 12:45:13 PM
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Ditto on canning. I usually make 1/2 pints jars full of it. yum
Best Growing |
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LindaMAlbert
Farmgirl in Training
38 Posts
Linda
Belgrade
Montana
USA
38 Posts |
Posted - Oct 15 2008 : 6:09:51 PM
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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 |
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soapmommy60543
True Blue Farmgirl
2197 Posts
Ann
Oswego
IL
USA
2197 Posts |
Posted - Oct 17 2008 : 09:19:11 AM
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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! |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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farmgirlannie
Farmgirl in Training
24 Posts
Annie
Chehalis
Wa
USA
24 Posts |
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MagnoliaWhisper
True Blue Farmgirl
2817 Posts
Heather
Haysville
Kansas
USA
2817 Posts |
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Farm Kitchen: Pumpkin butter? |
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Pumpkin butter?
