How to make your own Pumpkin Puree and Pumpkin Butter
I'm going to share my recipe on how to make pumpkin puree and caramelized pumpkin butter with you, it is so good you will never let another pumpkin go to waste. You can use the Caramelized Pumpkin Butter on any thing. Pancakes, Waffles, Rolls, Ice Cream topping, or make a pumpkin pie out of it. It's makes a special desert anything it touches!
You start out preparing your pumpkin so you can bake it. Wash the pumpkin with Thieves Veggie Spray, then split it in half and clean out the insides. If you wish you can save the seeds and roast them later.
HOW TO ROAST A PUMPKIN
Roasting pumpkin is amazingly easy and simple. All you need to roast a pumpkin is a baking sheet and a pumpkin. If you want even less clean-up, you can use parchment paper to protect the baking sheet. Roasting a pumpkin also adds extra depth to the flavor of the pumpkin and, in my opinion, makes it a little sweeter and richer.
Here are the easy steps for how to roast a pumpkin:
- Preheat oven to 375 degrees.
- Slice the pumpkin in half, crosswise through the stem, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast.
- Place halves, cut-side down, onto a baking sheet lined with parchment paper.
- Roast, uncovered, for 40-60 minutes, or until tender.
HOW TO PUREE PUMPKIN
Once you have the pumpkin roasted and cooked through, it’s time to turn it into pumpkin puree.
Scoop the pumpkin out of it's shell. Cooked pumpkin is already very soft and can be mashed by hand using a potato masher or fork to turn into a puree, if you want to.
But I prefer to use a food processor, or kitchen blender, to get it as smooth as possible. There’s really no way to puree the pumpkin too much – it’s just a matter of how smooth you want to make it.
HOW DO YOU STORE PUMPKIN PUREE?
If you aren’t using your fresh pumpkin puree right away, you can either store it in the fridge or freeze it. Refrigerated leftover pumpkin puree will last about 4-6 days in the refrigerator, if kept in an airtight container. I like to keep some on hand during the fall to add to pumpkin spice lattes, pumpkin cheesecake smoothies, or to top my plain Greek yogurt.
CAN I FREEZE PUMPKIN PUREE?
Yes you can, freeze pumpkin puree in freezer safe containers or freezer-safe plastic bags. Frozen pumpkin puree will last for 3-4 months if stored correctly. To defrost the pumpkin puree, you can thaw overnight in the refrigerator or in a bowl of cold water. Use thawed pumpkin puree within a few days for the best flavor.
What can you use your pumpkin puree for? You can use it for pies etc. but I make Caramelized Pumpkin Butter out of it because you can use it for everything. If bottled, you can store it longer canned, if it last that long because you will use it for everything!
You’ll be so surprised in how awesome it tastes. Something you will do every fall instead of throwing the pumpkins away!
9 cups Pumpkin Puree
· 3 cups(organic brown sugar)
· 2 cup maple syrup
· 1/4 cup Grade A Maple Syrup
· 2 cup pure unsweetened apple juice
· 3 Tbsp. lemon, juiced
· 4 tsp pumpkin pie spice*
· 1 1/2 tsp ground cinnamon 0r 2 drops Vitality Cinnamon Bark Essential Oil*
· 1 tsp sea salt
1 stick of butter
1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
2. Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.
3. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was just about perfect!
4. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors.
Prepare your bottles by sterilizing them to boiling water with a cap full of white vinegar. The vinegar helps keep soften the water if you have hard water the way it won't a film on the outside of the bottles. This kills all germs that may be on the bottles. Also put the lids in hot water too to get them ready to seal the bottles
5. Once done, transfer to pints or quarts jars, and seal them and store it in a cool area . (I do it like I do when making jams or jelly).
If you don’t have pumpkin pie spice, use This DIY blend:
2 tsp ground cinnamon,
2 tsp ground ginger,
1 tsp ground nutmeg,
1/2 ground clove.
Start out with half of the mixture and add more to taste. Don't want to over do it.
Or use your Young Living Cinnamon Bark Vitality oil in comparison.
I like to add a drop or two and then taste to make sure its strong enough before adding more. You don’t want to make it to strong. The Essential Oil are highly concentrate which could make your recipe to strong; I would add a drop, stir, taste and add again if necessary. Every time I add something I stir it in and taste it to see if it needs more or stop right there.
Pumpkin Pie Smoothie
yield: SERVES 1 (LARGE SMOOTHIE) prep time: 5 MINUTES
- 1/2 cup pure pumpkin puree
- 1 large banana
- 6-8 ice cubes
- 6 oz. vanilla yogurt
- 1/2 tsp pumpkin pie spice
- 1 tsp agave (or honey would work too)
- 3 Tbsp. milk
- pinch nutmeg and whipped cream, optional garnish
Or use your Caramelized Pumpkin Butter which is already seasoned and you won't have to season it again, just add the banana, ice cubes, milk and yogurt blend and then garnish on top with Whip Cream and Cinnamon Bark Vitality or Nutmeg Vitality Oil. You don't have to sweeten it if you the Caramelized Pumpkin Butter
- In a blender that will crush ice, when done crushing the ice, then combine pumpkin, banana, yogurt, spice, agave nectar and milk. Blend until smooth!
- Pour into a glass and top with whipped cream and pinch of nutmeg.
**If desired, add a scoop of Young Living's Vanilla Pure Proteinbefore blending.
This is so Yummy Yummy Yum
Have fun and enjoy your Creation, Nancy Sanderson