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Pumpkin Puree





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  • Jewel Evans

    Pumpkin butter recipe

  • Bobbi Whitenight

    Pumpkin butter, as all fruit butters are, is low in sugar and simple to make, especially if you use canned pumpkin! It makes a great Saturday-afternoon project with the kids. Makes 1 pint Pumpkin ButterPrep Time: 15 minutesCook Time: 2 hoursTotal Time: 2 hours, 15 minutesIngredients:1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)1/2 cup water1/2 to 1 cup sugar1 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon nutmeg1/8 teaspoon clovesPreparation:Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below. Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods. Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down. Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon

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