Wednesday, October 24, 2012

Pumpkin butter, and things to do with it

My husbeast loves pumpkin pie. I mean, who doesn't. It's a fantastic vesituble for loads of whipped cream.

But he loves the pie itself.

This unnerving love of pumpkin pie transcends the crust, however. He loves all things pumpkin pie-y. Like the Pumkin Spie Latte from Starbucks.

He rarely drinks coffee, but when he does, it's pumpkin flavored.

I was thinking about apple butter a few weeks ago and BANG! it hit me. He would he love pumpkin butter.

To the internet!

I found a recipe here for crock pot pumpkin butter. The crock pot is my go-to cauldron, considering that I have neither the time not setting for a giant black cauldron, suspended from a wooden teepee over an open flame.
This is pretty much the recipe and what happened along the way This recipe makes 4 pints+ a little kfc bowl

Pumpkin Butter
2 6-8" Pie Pumpkins
3.5 c brown sugar
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Juice of 1 small lemon

De-goop pumpkin then cut into easily manageable chunks and roast at 350 degrees until soft(alternately steam or boil)
After cooled remove skin from flesh (I used one of those weird little pumpkin scooping spoon things from a jack o lantern kit)
Puree pumpkin flesh (I had to add a little water to the blender to get mine to do anything useful-may have better luck with a food processer or potato ricer)
Add pumpkin puree, brown sugar, lemon juice and spices to crock pot

Cook on low for 2-3 hours stirring occasonally
Place a spoon or other device under edge of lid to allow steam to escape and cook for another 2-3 hours until proper consistency is reached.
Butter will thicken slightly after cooling.

During cooking, adjust spices to your taste.

Store in airtight container in refrigerator for 2 weeks, freeze for several months. Due to low acidity, canning of pumpkin butter is not recommended, unless you like botulism butter.

*Note-for my pumpkin butter, I originally mashed the pumpkin then cooked everything for about 3 hours, refrigerated overnight, blended the next day then cooked another 2-3 hours, then refrigerated overnight again and cooked another hour or so the final day before transferring to containers.

The instructable has directions for canning the pumpkin butter. The entire internet says not to can pumpkin butter. I don't want to kill people with breakfast spreads, so even though I did follow the canning directions,even processing for 50 minutes, as opposed to the recommended 20, I am still storing mine in the fridge. I brought the KFC bowl of butter to work and tested it with my pH testing apparatus here. The pH is close to a 5. I'm not risking it. 4.6 is inhospitible to botulism.

So now I have 4 pints of pumpkin butter for my husbeast to eat. Now what to do with them...hmmmmm

Excuse the photo-I grabbed these out of his lunch box this morning before he left for work :0)

Pumpkin-Pecan-White Chocolate Chip Cookies
2 1/4 C Flour
1 tsp salt
1 tsp baking soda
1/4 tsp pumpkin pie spice
3/4 c sugar
1/2 c brown sugar
1/2 c pumpkin butter
3/4 c butter
1/2 tsp vanilla
2 eggs
1 to 1 1/2 c white chocolate chips
1/2 c chopped pecans

Sift together flour, salt, baking soda, and pie spice in small bowl
Beat together sugars, butters, and vanilla in larger bowl
Beat in eggs one at a time
Beat in dry ingredients in thirds (else you end up with flour EVERYWHERE)
Mix in chips and pecans

Refrigerate for 20-30 minutes(optional, but the second batch I made was easier to work with using refrigerated dough)
Drop by heaping spoonfuls onto ungreased cookie sheet with 2-3" between. These cookies SPREAD so make sure you have good spacing.
 Bake 9-11 minutes until golden brown.
Cool on cookie sheet 2-5 minutes before transferrng to a wire rack.
Eat with Pumkpin Spice Latte, obviously not all at the same time(maybe not so obviously-my husbeastie was thiking about it, but a Starbucks run would have required real pants)

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