Pumpkin Butter
00h 15Don't know what to do with the leftover flesh of a pumpkin? Simply chop and bake your pumpkin chunks until softened, then blend to make a smooth pumpkin purée. Now you're ready to try our delicious pumpkin butter recipe.
Ingredients and Method
Ingredients
- 430g Pumpkin puree
- 65g brown sugar
- 2-3 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of salt
- 250g softened unsalted butter
Method
- Add the pumpkin purée, maple syrup, brown sugar and spices to a pan on medium heat.
- Cook the mixture until thickened, this should take about 10-15 minutes. Take the pan off the heat and set it aside to cool.
- With a Kilner® Butter Churner or a hand whisker, beat the softened butter with the pumpkin mixture together until smooth.
- Store the butter in a Kilner® Wide Mouth Preserve Jar or Clip Top Jar and put in the fridge. Enjoy on french toast, pancakes or on a bread roll with soup.
