It sounds like the potluck- end of season bonus pick was a lot of fun. Sorry to miss that one but was off on another trip. I was so hoping for some beets and those sweet carrots! Guess I'll have to settle for the Farmer's Market from here on out.
So my latest project with a few pumpkins I had left from a share plus a few of my own was to make overnight pumpkin butter. What a way to wake up in the morning! the smells of pumpkin and cinnamon wafting through the house. Smelled like Thanksgiving!
First cook 5 or 6 small pumpkins - any variety is good but sugar baby are particularly sweet. (Shown above with a long island cheese) I just jab them with a big fork and cook them whole at 350 degrees until they are soft like a baked potato. Then scoop out the seeds and stringy flesh - super easy after it is cooked! and scoop the pumpkin flesh into the crock pot or into a bowl, cover and refrigerate until ready to use in the next day or two.
Then combine in a large crockpot (I use a 6 qt) the pumpkin flesh, 2 cups of brown sugar, almost a cup of apple cider, 2 tsp cinnamon, 1 tsp of nutmeg and ginger and 1/2 tsp cloves (these can be in any amount based on your taste buds but this is where I start). Stir together and cook on low over night. In the morning blend with an immersion blender. Taste and decide if you need to add anything like cider or sugar or a little more cinnamon. You'll also need to decide if it needs to cook down further based on consistency. If it is too runny, remove the lid and let it cook down - Caution: Spatter Alert! If it is too thick add a little cider.
Pumpkin butter is then ready to use or gift. I canned mine in (mostly) half pints for 10 minutes. Many websites caution against canning and suggest you freeze or use immediately. I have never had any problem canning mine but that is my disclaimer.
Happy Thanksgiving!!
