Pumpkin Butter

This year we plan to put as much of our pumpkin to use as possible.  We will be toasting the seeds like usual. Some new additions this year will be putting those guts (the stringy innards) to use.  You can even make pumpkin bread by taking your favorite zucchini bread recipe and swapping the shredded zucchini for chopped pumpkin guts.  

PUMPKIN BUTTER:

• 3 1/2 cups pumpkin guts, pureed
• 3/4 cup apple juice
• 1 1/2 cups sugar
• 4 teaspoons pumpkin pie spice

Toss all the ingredients in a sauce pan over medium heat and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the mixture has thickened, making sure to stir frequently.

Put thickened mixture in a container and chill until you're ready to serve.

Pumpkin butter is not safe for preserving.  Just like Apple Butter it never lasts long enough in our house to need preserving though.