Freezer Pumpkin Butter


I love Fall.  I love the weather, I love the smells, I love the colors and I love all things pumpkin.  Pumpkin "butter" is, I suppose, technically a sauce and not so much a butter.  Regardless, it's scrumptious on toast, english muffins, waffles, or used for dipping gingerbread cookies or crackers in.

This is best used within 6 months, but will keep for about a year.  You can start with fresh pumpkins and make your own puree or, I'm told, you can used canned pumpkin puree, although I've never personally tried it.  If you're using canned pumpkin puree or some puree you have leftover or frozen, start with step 2.

To read the entire recipe, click {here}.

3 comments:

Flat Creek Farm said...

Yummy! I love anything w/ pumpkin :) Thanks! -Tammy

NatureGirl said...

Thank You Thank you! Now I know what to do with all those left over pumpkins in the garden!!!

frugalmom said...

I will be making this with some of my pie pumpkins. Thank you for the recipe!