I cleaned out the freezer and found several jars of pumpkin puree that I needed to use. I made a double batch of Mom's Pumpkin Bread. It turned out great!! But I still have 4 more jars to use.
Whipped Pumpkin Butter
2 cubes (1 cup) butter, at room temperature
1 t. cinnamon
1/4 t. nutmeg (optional)
1/8 t. salt (skip if using salted butter)
3/8 c. pumpkin puree
1/4 c. honey
1 t. vanilla
Beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.
Pumpkin Butter
4 c. pumpkin puree (make your own or use a can)
1 c. sugar
2 c. brown sugar
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
1/2 t. ginger
or instead of these spices.....
1 T. pumpkin pie spice (make your own, see below)
Place all ingredients in crock pot; stir well. Cook on High for 1 hour. Stir and remove lid from crock pot and continue to cook on High for another 2-3 hours, stirring often until desired consistency. Place in jars. Store in freezer or refrigerator
Pumpkin Pie Spice
3 T. cinnamon
1 T. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
Stir together.
Pumpkin Vinaigrette
3 T. Pumpkin Butter
1 medium onion
1/2 c. Apple Cider Vinegar
1/3 c. Olive Oil
1/2 t. Mustard
1/2 t. salt
1/4 t. pepper
Blend in blender.
