I love local, seasonal, and wholesome food. I also love to share my cooking experiences with people.
So stop by, relax, and take a moment to smell the baking bread.

January 14, 2011

Pumpkin Butter!

A friend's mom gave me a little jar of pumpkin butter, which was awesome. I reinvented the "butter and jelly on toast" combination with toasted Ezekiel bread, coconut butter, and pumpkin butter.

However the jar being little, it didn't last too long. The ingredients were pumpkin, sugar, and citric/ascorbic acid. I made it with agave and a little bit of maple syrup, which rounds out the simple sweet flavor. I would recommend using canned pumpkin for this recipe as opposed to home-baked pumpkin, because the canned pumpkin is so finely pureed. The batch that I made is definitely not as sweet as the store bought jar, but that's fine for my preference.

Homemade Pumpkin Butter

1 1/2 cups pureed pumpkin
6 tbls agave
2 tbls maple syrup

Whisk together, and enjoy. The desired sweetness level is of course, up to you. If you have a sweet tooth you may want to add more agave. If you don't, you may want to cut back, say to 4 tbls agave.

No comments:

Post a Comment